Tandoori Murghi

A tandoor is a clay oven used in Northern India to grill chicken, fish and breads like naan. Serves 4-5.

3 lbs chicken breasts, thighs and drum sticks
1 lemon, sliced finely for garnish

Marinade:
1/2 pint yogurt
1/4 cup white vinegar
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoon red food coloring
1/4 cup heavy cream
2 garlic cloves, crushed
1 inch of ginger, minced
1/4 cup oil

Mix the marinade into a large pan or very large bowl, deep enough to hold all the chicken. Make three deep gashes on each breast, one long gash down the length of each leg, and three deep gashes on each thigh. breast, one long gash down the length of each leg, and three deep gashes on each thigh. Coat the chicken in the marinade and let sit overnight in a fridge (at least 6 hrs).

Remove chicken from marinade and let the marinade dry if possible. Heat coals until very hot. Brush grill with oil and grill chicken on one side until it starts to char (about 15 minutes). Turn and grill the second side for about 10 minutes. Serve on a bed of lettuce, garnished with lemon slices.