Tandoori Chicken

This is the recipe to use with BLSL chicken breasts to make Chicken Tikka Massala, but it can be also used to make a tandoori chicken with chicken quarters. 1 lb. (0.4 kg) chicken Oil, for basting 1 lime, cut into wedges MARINADE: 1/2 cup Greek yogurt 1 teaspoon ginger, finely minced 1 teaspoon garlic, finely minced 1/2 teaspoon Garam Masala 1/4 teaspoon cayenne pepper 2 tablespoons lime juice 1 tablespoons oil 1 1/2 teaspoons salt or to taste, optional 1/4 teaspoon turmeric powder Red coloring, optional Clean and pat dry the chicken with paper towels. Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the chicken to the Marinade and marinate for at least 2 hours, or best 4 hours. Preheat the oven to 400°F (207°C). Line the baking sheet with aluminum foil and place a wire rack over it. Place the chicken on the wire rack. Bake for 20 minutes, then turn the chicken over and bake for another 20 minutes. Using a small brush, baste both surfaces of the chicken with the oil a couple of times during baking. Broil the chicken for 1 minute or until the skin is slightly charred. Remove from the oven and serve immediately with lime wedges. NOTES