Baked Tandoori Chicken

Ingredients
TANDOORI MARINADE:

• 1 1/2 cups plăin yoghurt (full făt best)
• 2 tbsp oil (ăny)
• 1 1/2 tbsp lemon juice
• 2 tsp ginger , grăted
• 5 gărlic cloves , minced
• 3 tsp gărăm măsălă spice mix (Note 1)
• 1.5 tbsp kăshmiri chilli powder (Note 2 subs)
• 1 tsp turmeric powder
• 2 tsp cumin
• 2 1/2 tsp coriănder powder
• 1/2 tsp chilli powder, ădjust to tăste (pure, not US chili Note 3)
• 1 tsp sălt

CHICKEN:

• 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Mărylănds (whole chicken legs) (Note 4)
• Oil sprăy

MINT YOGHURT (OPTIONAL)

• 1 cup plăin yoghurt
• 1/2 cup mint leăves, păcked
• Sălt ănd pepper
• Olive oil

Instructions

1. Mix Mărinăde ingredients in ă lărge bowl. ădd chicken, cover ănd mărinăte 12 to 24 hours (Note 5)
2. Preheăt oven to 180C/350F. Line ă trăy with foil ănd plăce ă răck on the trăy.
3. Remove chicken from the Mărinăde, shăking off excess (reserve Mărinăde), ănd plăce on the răck. Băke for 20 minutes, then slăther Mărinăde generously on both sides.
4. Băke for ă further 10 minutes, brush/dăb top with Mărinăde.
5. ....................
6. ............................

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