|8.00||chicken — drumsticks or breasts|
|1.00||lemon — zest and juice|
|1.00||onion — peeled and chopped|
|2.00||garlic — cloves, crushed|
|1.00||fresh ginger — peeled and grated|
|1.00||green chilli — seeded and chopped|
|15.00 ml||garam masala|
|15.00 ml||tomato purée|
|175.00 ml||yoghurt — plain|
Make a few deep incisions in the chicken drumsticks and sprinkle with lemon juice and salt.
Cover and marinate for 30 minutes.
Place the remaining ingredients in a food processor and purée to form a paste.
Spoon the paste over the chicken and rub it in.
Cover and marinate for two hours or overnight.
Set the oven to 240 °C and place on a baking sheet in the oven to heat up.
When the oven has reached the set temperature, remove the baking sheet and arrange the chicken on it.
Bake for 15 to 20 minutes or until done.
Serve with naan bread (Indian flat bread), chutney and lettuce, and a sambal made with tomatoes, cucumber, red onion and fresh coriander.