Tandoori Chicken

1. Blend the Aromatics

Blend the chopped onion, garlic, ginger, and lemon juice in an electric blender until you achieve a smooth paste.

2. Prepare the Marinade

In a large bowl, combine the yogurt with the ground coriander, cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and, if desired, cayenne pepper and orange food coloring. Mix thoroughly.

3. Prepare the Chicken

Remove the skin from the chicken and make a few deep slashes on the legs and halved breasts. Rub the marinade generously over the chicken pieces.

4. Marinate the Chicken

Place the marinated chicken in the refrigerator for 24 hours, turning it 4-5 times to ensure even marination.

5. Prepare the Grill

Prepare your grill by lighting the charcoal and allowing it to heat until it is red hot, which should take about 20-30 minutes.

6. Prepare the Garnish

Slice the remaining onion and refrigerate the slices in ice water to keep them crisp for garnish.

7. Grill the Chicken

Place the marinated chicken on the grill. Grill for about 7-8 minutes on each side initially, then continue to grill for an additional 15-20 minutes on each side.

8. Serve and Garnish

Serve the grilled tandoori chicken on a warm platter, garnished with the crisp onion rings and lemon wedges. Add a splash of extra lemon juice if desired.