Tandoori Chicken

INGREDIENTS

• 4 pieces of whole chicken legs
• 30ml (2 1/2 tbsp) of lemon juice
• 1 tbsp of ginger garlic paste
• Pepper
• Salt
• 1 1/2 tsp of cumin
• 1/2 tsp of tumeric
• 1 tsp of paprika
• 1/2 tsp of garam masala powder
• 1 tsp of coriander
• 1 tbsp of tandoori masala
• 80g (1/3 cup) of greek yogurt
• 30ml (2 tbsp) of oil

METHOD

1. Transfer the chicken to the cutting board and cut a few deep slashes into it. Transfer to the bowl.

2. In the bowl with chicken add the lemon juice, ginger garlic paste, pepper, salt, cumin, turmeric, paprika, garam masala powder, coriander, tandoori masala, greek yogurt, and oil and mix well with hands and rub spices evenly on all sides of the chicken.

3. Cover the bowl with the cling and transfer to the fridge for 4 hours.

4. Line the baking tray with aluminum foil and place a metal rack on top to drain the chicken juices properly.

5. After time has elapsed remove the chicken from the fridge and transfer it to the wire rack.

6. Transfer the chicken to the oven and bake at 180°C/360°F for 30 minutes.