Tandoori Chicken

INGREDIENTS
Chicken Legs 2 lbs
Lemon Juice 1 tbsp
Yellow & Red Food Colouring 1 tsp
Chilli Powder 1 tbsp
Coriander(finely chopped) 2 tsp
Cumin Seeds Powder 1 tbsp
Plain Yogurt 1 1/4 cups
Fresh Ginger Grated 1 tbsp
Garlic Paste 1 tsp
Ghee 1/4 cup
Salt to taste

COOKING DIRECTIONS
Remove the skin from chicken pieces and cut them lengthwise, mix lemon juice, food colouring, salt, chilli powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat, mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces.
Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour befor cooking.
Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan.

Brush chicken with 2 tbsp of ghee and bake them for 12 minutes.
Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking until chicken is cooked through and tender about 15 minutes.