Classic Tandoori Chicken

1 (3-pound) chicken, cut into serving pieces
1 tablespoon Garlic
1 tablespoon Ginger
1 teaspoon salt
1 Green Chile
3 tablespoon fresh Lemon Juice
½ teaspoon cayenne pepper
2 to 3 ground cloves
2 bay leaves
1 cinnamon stick
½ teaspoon cardamom
2 teaspoon coriander powder
1 cup Plain Yogurt (homemade or store bought)
½ Tablespoon Canola oil
1 drop of red coloring (optional)
Fresh Mint or Cilantro, green onion for garnish

Don’t buy store bought marinates when you can make them at home. They are healthier and have less preservative so follow this simple & healthy recipe.
Take a few baby chickens and skin them, it’s necessary for the marinade to tenderize the meat properly.Put them in a freezer bag and squeeze one lemon for each chicken, add some salt and leave for an hour. While the meat is being tenderized by the acid in the lemons, prepare the marinade by crushing 1-2 garlic gloves, fresh ginger and 1-2 hot green or red chilies per chicken.
Take whole peppercorns, coriander seeds, cumin seeds, cardamom powder, cloves, bay leaf, cinnamon and mix all of them into a powder. Once you mix all the dry seasonings together now add 1 cup of yogurt and mix everything together and add 1 drop of color. Leave them for 4-6 hours in the fridge preferably overnight.
Bake in a preheated 425 degrees F oven on a baking sheet for 45 minutes.) and garnish with lemon