Whether you have friends over for a barbeque or are preparing appetizers for a get-together indoors, this recipe is sure to be a hit.

• Ingredients:

• 2½ tbsp (37 mL) coriander powder
• 1½ tsp (7 mL) kashmiri lal mirch powder
• 1½ tsp (7 mL) cumin powder
• 1¼ tsp (6 mL) garam masala
• 1 tsp (5 mL) salt
• 1 drop red food colouring (optional)
• ¼ cup (50 mL) lemon juice
• ¼ cup (50 mL) plain yogurt
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) ginger garlic paste
• 4 pieces chicken legs, skinless, bone-in, with drumsticks and thighs attached (about 2 lbs/1 kg)

• Method:

• Mix all the ingredients, except chicken, in a large, wide mixing bowl.
• Make deep 2-3” (5-7.6 cm) long deep cuts on chicken pieces. Mix well with marinade. Marinate for at least 1 hour or overnight.
• Preheat oven to 375˚F (190˚C).
• Place a cooling rack over baking sheet and put chicken on the rack. Bake for 30-35 minutes until chicken is cooked through and skin is slightly charred.
• Remove from oven.
• Serve hot with a side of onion and cabbage salad and cilantro chutney.

• Tip:

• Traditionally tandoori chicken is cooked in a tandoor, an open clay oven. It is also great for grilling.

• ©/® Smucker Foods of Canada Corp. or its affiliates.