2 pounds chicken pieces, skinned
1 teaspoon salt
1 juicy lemon
1 3/4 cups plain yogurt
1/2 medium onion, peeled and quartered
1 clove garlic, peeled
3/4 inch fresh ginger, peeled and quartered
1/2 fresh, hot green chili (we used a jalepeno), roughly sliced
2 teaspoons garam marsala
 tablespoons yellow liquid food coloring mixed with 1/2-1 1/2 tablespoons red liquid food coloring (optional)

Cut the chicken into smallish serving sizes. Cut slits into the sides of the meaty parts of each piece. Spread the pieces out on one or two large pans or platters. Sprinkle half the salt and squeeze half the juice of the lemon over them. Lightly rub the salt and lemon into the slits. Turn the chicken over and sprinkle the rest of the salt and squeeze the rest of the lemon juice over the pieces. Set aside for 20 minutes.

Combine the yogurt, onion, garlic, ginger, green chili and garam marsala in the container of a blender or food processor. Blend until you have a smooth paste. Empty the paste into a strainer set over a large ceramic or stainless steel bowl. Push the paste through.

Brush the chicken with the food coloring. Put the chicken pieces into the bowl with the marinade. Mix well. Cover and refrigerator for 6 - 24 hours

Preheat the oven to its maximum temperature. Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. (Marinade may be frozen for one more use). Arrange them in a large shallow baking tray in a single layer. Bake 20-25 minutes or until just done. (Optional: stop here and eat the tandoori chicken with wedges of lime). Serves 4-6.

For the butter sauce:

4 tablespoons tomato paste
water to mix
1 inch of fresh ginger, peeled and grated finely
1 1/4 cups heavy cream
1 teaspoon garam marsala
3/4 teaspoon salt
1/4 teaspoon sugar
1 fresh, hot green chilli (we substituted a jalepeno), finely chopped
1/4 teaspoon cayenne (or less if you don't want the heat)
1 tablespoon very finely chopped cilantro
4 teaspoons lemon juice
1 teaspoon ground roasted cumin seeds
1/2 cup unsalted butter
Tandoori-style chicken, freshly cooked

Put the tomato paste into a clear measuring cup. Add water slowly, mixing as you go, to make 1 cup of tomato sauce. In a bowl, add the tomato sauce to the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, cilantro, lemon juice and cumin. Mix well.

Heat the butter in a wide sauté pan or large frying pan. When the butter has melted, add all the other ingredients from the bowl. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but NOT their accumulated juices). Stir once and put chicken pieces on a warm serving platter. Spoon extra butter sauce over the top. Serves 4-6.