Barbecue Chicken

Remove the skin and all visible fat from the chicken pieces.

Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.

Place in a casserole dish and set aside. Cut onion into 4-5 pieces.

In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.

Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices.

Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours.

Preheat oven to 400 F.

Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan.

Bake uncovered in the middle of the oven for 30 minutes.

Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender.

Turn oven to broil.

Turn pieces over once again and broil for 5 minutes to get a nice red color.

Transfer to a serving platter.

Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.