Tandoori Chicken

Remove skin from cut-up chicken; prick skin and salt well.

Mix all ingredients into the yogurt except food coloring, cumin seed and butter.

Put large gashes into the chicken and smear yogurt mixture well into the chicken.

Cover with remaining yogurt mixture and let stand 8 to 10 hours.

(Can be prepared night before.) Remove the chicken from the yogurt paste but don't throw away as you will baste the roasting chicken with it.

Heat oven to 400° and put chicken on a well-greased pan and cook for 10 minutes.

Remove from oven and baste well first with yogurt mixture and then a paste of the cumin, red food coloring, butter and a little chili powder and lemon juice.

Return to oven.

Do this 3 to 4 times while baking.

This takes 40 to 50 minutes.

Serve on bed of yellow rice garnished with lemon wedges, sliced tomatoes and onion rings.