Tandoori Chicken

Ingredients
1.5 chicken cut in pieces of your choice.
Marinade
2 tsp coriander seeds
1 tsp cumin seeds
1 onion, roughly chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 cup thick yogurt
Grated rind of a lemon
3 tbsp lemon juice
2 tbsp clear vinegar
1 tsp paprika
2 teaspoons garam masala
½ tsp tandoori food colour
2 tbsp ghee
Onion rings and lemon wedges to serve
To make the marinate, place a frying pan over low heat and dryroast the coriander seeds until aromatic. Remove and dry roast the cumin seeds. Grind the roasted seeds to a fine powder using a spice grinder. In a food processore belnd the marinade ingredients to form a smooth paste .season with salt to taste. Marinade the chicken for at least 8 hours, or overnight. Turn the chicken occasionally to soak all sides.
Heat oven to 200c place the chicken on a wire rack on a baking tray. Cver with foil and roast on the top shelf for 45-50 minutes or until cooked through baste the chicken with the marinade once during cooking. Remove foil 15 minutes before the end of cooking., to brown the tandoori mixture. Preheat the grill to its highest setting.
Prior to serving, while the chicken is still on the rack, heat the ghee, pour it over the chicken halves and under the grill for further 5 minutes to blacken the edges of the chicken. Garnish the chicken with onion rings and lemon wedges.

Notes
To check if the chicken is cooked insert a skewer into the meatiest portion and if the juices run clear it is done.