Chicken Tandoori

Score the thighs across the skin, cutting no more than 1/4 inch deep into the meat. Salt the chicken lightly in reserved.

Place yogurt and all the spices in the work bowl of food processor. Run machine until mixture is smooth. Place yogurt–spice mixture in a large bowl. If you wish to add food coloring, do it now. Add the chicken thighs, stirring well to coat them evenly. Cover and refrigerate for 24 hours.

When ready to cook, prepare a hot outdoor fire or turn on your indoor broiler.

Remove chicken thighs from marinade and dry well. Place the thighs either over the hot fire or under the hot broiler. Cook until just done: Brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place the onion slices either over or under the same fire. They should be ground but still slightly crunchy.

Divide the chicken tandoori among for dinner plates. Top chicken with sizzling onion slices and serve lemon wedges on the side.