Chicken Tandoori

Clean the drumsticks and, using a sharp knife, cut slashes in the meat to allow the marinade to penetrate. Marinate in lemon juice and salt for 1 hour.

In a bowl, mix the yogurt, tandoori masala, red chili powder, garam masala powder, ginger, garlic, kasuri methi, and food coloring. Pour the mixture over the chicken and rub it into the flesh, turning the chicken several times.

Cover and refrigerate 8 hours or overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking.

If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. Remove the chicken from the marinade, squeezing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill covered with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450ºF or 230ºC. Turn the oven to 400ºF just before you put the chicken inside the oven. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 40 minutes to 45 minutes until the juices run clear and chicken looks a little burnt in color. Roasting time may depend on the quantity of chicken. If cooking 5 to 6 chicken drumsticks, it will take 40–45 minutes. Just check after 30 minutes if the flesh is pulling away from the bone or not. If so, then it is cooked. Take the chicken out from the oven and serve hot.