Tandoori spice chicken

Materials (6 pieces)

• Chicken thighs: 2 (500g)

A seasoning

• Salt: 1 teaspoon
• Black pepper: a little
• Lemon juice: 2 tablespoons
• Yogurt: 100 grams
• Tomato paste: 2 tablespoons
• Grated garlic: 1 teaspoon
• Ground ginger: 1 teaspoon
• Salad oil: 1 tablespoon
• Tandoori spices: 3 tbsp

<How to make tandoori spices>

• Red bell pepper powder: 5 tablespoons
• Cumin powder: 2 and 1/2 tablespoons
• Gram masala powder: 2 and 1/2 tablespoons
• Coriander seed powder: 1 tablespoon
• Chili powder: 1 tablespoon
• Cayenne pepper: 2 teaspoons

<Decoration (optional)>

• lemon
• coriander
• red onion

Method (cooking time: about 30 minutes, not including marinating time)

1. Peel the skin and tendons from the chicken legs and cut into three equal parts.
   
2. Put ingredient A into a bowl and stir evenly.
3. Rub the seasoning from step 2 into the chicken thighs and refrigerate for 2 hours.
   
4. Preheat the oven for 15 minutes before baking, set the temperature to 230°C and timer for 20 minutes. (Preheating time: about 15 minutes)
5. Place the chicken on a baking sheet and bake in the upper rack of an oven preheated to 230°C for 18-20 minutes.
6. Place on a plate, garnish with lemon, cilantro and red onion if desired, and serve.
   

cookbook author BALMUDA