Tandoori Chicken

4 pieces bone-in chicken breast-halves
2 tablespoons olive oil for basting
Marinade:
3/4 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic, peeled
1-inch piece of peeled, fresh ginger
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon red food coloring (optional)
2 tablespoons. yellow food coloring (optional)
Kosher salt to taste

Skin the chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl. Mix the remaining ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately