mixed salad leaves, lime wedges and 1
tomato, quartered, to garnish
Skin, rinse and pat dry the chicken
quarters. Make two slits into the flesh of each piece, place them in a
dish and set aside. Mix together the yogurt, garam masala, ginger,
garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red
coloring and oil, and beat so that all the ingredients are well mixed
chicken quarters with the spice mixture and leave to marinate for about
3 hours. Preheat the oven to 240C / 475F / Gas 9. Transfer the chicken
pieces to an ovenproof dish. Bake in the preheated oven for 20-25
minutes, or until the chicken is cooked right through and browned on
top. Remove from
the oven, transfer to a serving dish and garnish with the salad leaves,
lime and tomato.
The red food coloring gives this dish its
traditional appearance, but it can be omitted if wished.