Tandoori Style Chicken

Directions

Meat should be at room temperature.

Remove all skin and fat.

Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone).

Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.

Make a paste of ginger, onions and garlic in a mortar or food processor.

Combine yogurt with onion paste, red pepper, garam masala and black pepper.

Stir well to combine and add chicken.

Cover and marinate at least 1 day, try 2 days.

Let the chicken come to room temperature before grilling or baking at 350℉ (180℃) for 40 minutes.

Use melted margarine to drizzle over chicken as it cooks.

Serve on a bed of rice.

The marinade can be used again.