Tandoori Chicken

I prefer to use chicken thighs for this recipe, There cheaper and they have more flavour in my opinion. The longer you marinade the chicken the more the flavour penetrates through the chicken! Ideally marinade overnight but 2 to 3 hours would also work.

What you will need:

• Chicken thighs or chicken legs, Skin removed make a couple of slashes in the meat to allow the marinade to seep further
• One tablespoon of cumin powder
• One tablespoon of turmeric powder, Personally I don't think this gives a lot of flavour but it adds great colour to dishes!
• One tablespoon of chilli powder
• The juice of one lemon
• Two large garlic cloves minced
• One red chilli , finely chopped seeds removed if you like, I prefer to leave them in
•  Two tablespoons of Garam Masala , This is a blend of various spices cumin powder, coriander powder ect
• 150g of natural yoghurt

I prefer to marinade the chicken overnight , It benefits much more in flavour.
Prepare marinade ingredients and mix well.
Remove skin from chicken thighs and make three slashes on the meat.
Add the meat to the marinade and leave it there as long as you can, 24 hours is ideal, refrigerate meat until needed.
Preheat the oven to 220C , add the chicken to a greased baking tray and season with rock salt and drizzle with some olive oil.
After 20 minutes turn the heat down to 190 and allow to cook for roughly 40 minutes, this blast of heat will allow the skin to crisp nicely.
To ensure even cooking pierce the meat and if the juices run clear your sorted!
Serve with a lightly dressed salad and natural yoghurt and mint dip.