Chicken tandoori

Serves 4
8 chicken legs
1-2 tbsp lemon juice
Salt
15g/ 1/2 oz fresh ginger, finely grated
3 cloves garlic, chopped
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp chilli powder
2 tbsp paprika
Red food colouring (iptional)
1 tsp garam masala
1/2 tsp ground black pepper
150 ml/ 1/4 pt yoghurt
1 lemon, sliced
1 small onion, sliced

1 Skin the chicken legs wash thoroughly and dry on absorbent kitchen paper. Slash them with a sharp pointed knife.

2 Rub in the lemon juice and sprinkle with salt.

3 Blend the ginger and garlic in a liquidizer with 1 tbsp water, then mix with the coriander, cumin, chilli powder, paprika, red food colouring, garam masala and pepper and stir into the yoghurt.

4 Smother the chicken legs in the spiced yoghurt and leave, covered, in the fridge to marinate overnight.

5 Lay the chicken legs on a rack across a roasting tin and cook in the oven at 200°C/400°F/gas 6 for about 45 minutes, until tender

6 Sprinkle with extra salt to taste and garnish with lemon and onion slices.