🍗 Tandoori chicken

4 servings · prep 20 min · cook 35 min

Ingredients

• 8 chicken thighs, skin on
• 300 g plain yogurt
• 4 garlic cloves, 1 piece of ginger
• Juice of 2 lemons
• 2 tsp garam masala, 2 tsp paprika, 1 tsp cumin, 1 tsp turmeric
• 1 tsp chili powder
• Salt, oil

Method

1. Slash the flesh down to the bone: the marinade gets in through those cuts.
2. First marinade: rub the chicken with salt and lemon juice, leave 20 min.
3. Second marinade: mix the yogurt, crushed garlic and ginger and all the spices, and coat the chicken.
4. Chill at least 4 h, overnight if you can.
5. Roast at 220 °C for 30 min on a rack, with a tray underneath to catch the juices.
6. Finish 3 to 4 min under the grill for the trademark charred spots, and serve with lemon and raw onion.

Adapted from Nick's Kitchen (YouTube)

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