Tandoori chicken

INGREDIENTS

• 2 packs of  The Meat Club cage free chicken thigh fillet
• 40 ml plain yogurt
• Juice of 1 lemon or lime
• 1 tsp ginger paste
• 1 tsp salt
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1/4 tsp Turmeric powder
• Coriander
• Lime wedges
• Masala onions

PREPARATION

1. Add yogurt, lemon juice, garlic paste and salt into a bowl
2. Add cumin powder, garam masala, coriander powder and turmeric chilli powder. Whisk mixture and adjust to taste.
3. Clean chicken and pat dry. Cut deep slits into fleshy parts of the chicken.
4. Coat chicken thoroughly in the marinade.
5. Cover and refrigerate for any duration between 1-12 hrs
6. Remove chicken from refrigerator and let it sit out for 10 mins before cooking.
7. Preheat the oven to its highest temperature.
8. Grease a foil-lined baking sheet and place chicken pieces on sheet.
9. Bake for 20-25min, turning over once halfway.
10. At the halfway point, reduce heat to 350F or 180C. A little charring is good, but don’t dry out the meat.
11. Arrange on a plate and let chicken rest for a few minutes.
12. Garnish with a sprinkle of fresh coriander and lime wedges. Serve with masala onions.