Chicken Tandoori Baked

2 chickens around 1200 gms
Ginger paste 1 tbsp
Garlic paste 3 tbsp
Lemon Juice 2 lemons
Kashmiri Chilli powder 3 tbsp (red chilli past may be added )
Coriander Powder 2 tbsp
Cumin Powder 1 tbsp
Salt 1 tsp
Black Salt 1 tsp
Soya sauce 1 tbsp
Turmeric powder 1/2 tsp
Mango Powder 1 tsp
Mustard Oil 2 tbsp
Orange Food colour (Mix red and yellow liquid food colour)

Skin the chicken and make deep cuts in it. Mix all other ingredients and marinate the chicken with this mixture for around 8 hours or overnight. Bake in oven for an hour or until done.

Notes:
Chicken should be removed 3 to 4 hours from refrigerator prior to baking in oven to get it to room temperature. Bake in hot oven for 15 minutes and then on moderate heat for the last 45 to 50 minutes. Baste with left over marinade every 15 minutes. If you have a browner in your oven then let the chicken brown for the last 3 minutes to get the tandoor look. Chicken may take a bit longer than an hour depending on the size of chicken. In my case it took around 90 minutes as I regularly opened the oven to baste the chicken.