Tandoori Chicken

This is a classic Indian appetizer of chicken roasted in yogurt and spices. My all time favorite. This recipe is adapted from "The food of India" by Wickramasinghe and Rajah.

What you'll need..

• 4-5 Pieces of bone-in, skinless chicken. I prefer using thighs and drumsticks.
• 1/2 - 3/4 Cup thick plain yogurt
• 1 Tbsp finely grated ginger-garlic paste
• 1 Tsp paprika
• 1 Tsp chilli powder
• 1 Tsp garam masala
• 1 Tsp cumin powder
• 1/4 Tsp fresh cracked pepper
• 1 and 1/2 Tbsp olive oil
• 2 Tbsp lemon juice
• Salt to taste  

How to..

• Make slits across all the chicken pieces 2-3 times with a knife.
• In a bowl whisk together 1 tbsp lemon juice, 1 tbsp olive oil and 1 tsp chilli powder. Pour this over the chicken pieces, add salt and mix well rubbing into the slits. Set aside.
• In another bowl, whisk together yogurt, ginger-garlic paste, paprika, garam masala, cumin powder, fresh cracked black pepper, and the remaining oil and lemon juice.
• Add the chicken pieces to this mixture and mix well. In a zip lock bag or a non metallic bowl, let this marinate in the fridge for 2-4 hours. The longer, the better as it will help make the chicken pieces tender.
• Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.
• Line a baking sheet with aluminium foil and place the chicken pieces on it. Bake in the oven for 35-40 minutes, turning the chicken pieces once half way through.

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