Tandoori Chicken from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol

Ingredients

• 1 teaspoon cumin seeds
• 1 onion, roughly chopped
• 1 1/2 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks
• 2 teaspoons coriander seeds
• 250 ml (1 cup) thick plain yoghurt
• grated rind of 1 lemon
• 3 garlic cloves, roughly chopped
• 5 cm (2 inch) piece of ginger, roughly chopped
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 2 tablespoons clear vinegar
• 3 tablespoons lemon juice
• lemon wedges
• onion rings
• 2 tablespoons ghee
• ½ teaspoon tandoori food colouring (optional)