Do not worry…I won’t do that thing that tends to annoy the good people of the Internet. You know, where I write about my life story before sharing the recipe. I already did that in this previous post 😛

So let’s get straight in.

Ingredients

12 chicken legs (roughly 1.8kg)

For marinade:
3 flat tspns salt
1.5 heaped tspns chilli powder
1.5 heaped tspns paprika powder
1.5 heaped tspns cumin powder
1.5 heaped tspns garam masala powder
3 heaped tbspns tandoori masala powder
Juice of half a lemon (3 tbspns)
3 tbspns yoghurt
8 tbspns oil (half cup)
3 big cloves garlic, minced (yields about 3 tspns)
3 tspns ginger, minced

Before putting in the oven I add an extra 8 tbspns (half cup) oil

Method

1. Make marinade in a bowl (see above for ingredients) and set aside.
2. Clean chicken, squeeze water out from each piece and make slits in them.
3. Marinate the chicken using the prepared marinade mix. Ensure the marinade goes inside the slits made for maximum flavour.
4. Cover and leave in the fridge for up to 48 hours. If you are short on time, you can leave it marinated for half an hour.
5. Preheat oven to around 225°C (437°F / between Gas Mark 7 and 8).
6. Prepare a lined oven tray (I usually use foil, but grease-proof or baking paper works just as well).
7. Place chicken pieces evenly spread out on the oven tray. Do not lather on extra marinade from the bowl. Extra marinade will lead to burnt spices in the oven.
8. Drizzle 8 tbspns (half cup) of oil on top of the chicken on the tray.
9. Bake in oven, on the lowest rack, for 50 minutes, turning over halfway. Check every so often and lower temperature if necessary.
10. Enjoy!

TIP: Use leftover marinade in other dishes. I like to make “tandoori pulao” by frying the marinade with sliced onion and then cooking rice in that masala. You could also fry vegetables in this masala too, but be careful not to let the spices burn.

Sahtain!