Tandoori Chicken

Both of these recipes involve Sharwood's Tandoori sauce, or any other you find handy. I'll give the mildly complex one, and the simple one.

Complex:

• 6 portions chicken
• 1 tsp salt
• Juice of 1 lemon
• 4 tsps Sharwood's Tandoori Mix
• 3 tbsp oil
• 3 tbsps vinegar
• 3 tbsps natural yogurt
• Lemon wedges, lettuce, onion rings

Simple:

• 6 chicken portions
• 1 jar Sharwood's Tandoori Mix
• 1 cup yogurt

Skin the chicken. Slash flesh several times with a sharp knife. (Complex: Sprinkle with salt and half the lemon juice.) Mix together the Tandoori Mix with (oil, vinegar, the remaining lemon juice, and) yogurt. Coat the chicken with the marinade and refrigerate for a few hours, or preferably overnight. Remove from the marinade and grill for 15-20 minutes each side, or put in the oven on 350 (or thereabouts?) for 40 minutes, or put in a George Foreman-type grill until they seem done, i.e. no longer like pink jello in the middle. Serve with lemon wedges, lettuce, and onion rings, if you want (I never seem to have any of those things in the house, or don't feel like cutting them up at the last minute, but they sound good). Serves 6.