Name: Tandoori chicken
Yield: 6 servings
Cuisine: Bake
Ingredients: 12.00 chicken pieces; 1.00 lemon juice; sea salt; 250.00 ml yoghurt plain; 1.00 onion coarsely chopped; 3.00 garlic cloves, crushed; 2.00 cm fresh ginger grated; 30.00 ml turmeric; 1.00 green chilli deseeded; 15.00 ml garam masala

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Ingredients (10)

12.00	chicken — pieces
1.00	lemon juice
	sea salt

MARINADE

250.00 ml	yoghurt — plain
1.00	onion — coarsely chopped
3.00	garlic — cloves, crushed
2.00 cm	fresh ginger — grated
30.00 ml	turmeric
1.00	green chilli — deseeded
15.00 ml	garam masala

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Method:

Make a few incisions over the thick parts of the chicken pieces. Sprinkle with lemon juice and salt and stand for 30 minutes.
Meanwhile process all the ingredients for the marinade in a food processor to form a smooth paste. Spoon over the chicken pieces, ensuring each piece is completely covered with the mixture. Cover and marinate in the fridge overnight.
Preheat the oven to 220 ºC. Heat a baking sheet for about five minutes. Arrange the chicken pieces on the hot baking sheet and oven roast for about 20 to 30 minutes or until done but still juicy.
Serve with hot naan bread, plain yoghurt and lemon wedges.