Tandoori Chicken

Remove the skin from the chicken and give 3 strokes to the surface in various parts of the meat. Place the chicken in a deep container and rub the meat with the cider vinegar and season with salt.
Peel the garlic cloves and crush them in a mortar. Skin the ginger, undo it on the grater and add the garlic.
Add yogurt, paprika, coriander, cumin and saffron and season with freshly ground pepper, pepper and nutmeg, and a few drops of dye.
Mix and pour over the chicken, wrapping it very well in these spices.
Cover the container with cling film and marinate overnight in the refrigerator.
Heat the oven to 200ºC. Line a tray with aluminum foil, place the chicken pieces on top and bake for about 40 minutes.
Serve hot with basmati rice and paparis.