Tandoori Chicken I recipe

4 servings

1 (2 to 3 pound) chicken, skinned and quartered

2 tablespoons lemon juice

1 teaspoon salt

4 teaspoons ground allspice

2 tablespoons plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

Make cuts in the chicken flesh, almost to the bone.

Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.

Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar.

Coat the chicken with the mixture, rubbing well into the cuts.

Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.

Preheat oven to 350 degrees F (175 degrees C).

Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour.

Remove foil the last 15 minutes of baking.