Tandoori Chicken

Ingredients

• Chicken legs and thighs, skinned 1 kg
• Plain thick yogurt 200 g
• Tandoori masala 3 tbsp
• Garlic, minced 4 cloves
• Fresh ginger, grated 1 tbsp
• Lemon juice 2 tbsp
• Vegetable oil 2 tbsp
• Salt 1 tsp

Instructions

1. 1

   Slash each piece of chicken with deep cuts and rub with the lemon juice and salt, then rest for 15 minutes.

2. 2

   Whisk the yogurt with the tandoori masala, garlic, ginger and oil into a smooth marinade.

3. 3

   Coat the chicken thoroughly in the marinade, pushing it into the cuts, and refrigerate for at least 2 hours or overnight.

4. 4

   Heat the oven to 220 C and arrange the chicken on a rack over a lined tray.

5. 5

   Roast for 25 to 30 minutes, turning once, until charred at the edges and cooked through with clear juices.

6. 6

   Rest briefly, then serve with lemon wedges, sliced onions and mint chutney.