Tandoori Chicken

Tandoori chicken (Serves six to eight people):

Ingredients:

• 2 kg (about 4.4 lbs) chicken, cut into pieces

• 2 cups plain yogurt

• 1/4 cup vegetable oil

• 4 tablespoons Tandoori spice mix

• 2 tablespoons ginger-garlic paste

• 1 tablespoon hot chili powder (adjust to taste)

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon cayenne pepper (adjust to taste)

• Salt, to taste

• Freshly ground black pepper, to taste

• Juice of 2 lemons

• Fresh cilantro and lemon wedges for garnish

Instructions:

Marination:

• In a large mixing bowl, combine yogurt, vegetable oil, Tandoori spice mix, ginger-garlic paste, hot chili powder, smoked paprika, ground cumin, ground coriander, turmeric, garam masala, cayenne pepper, salt, and black pepper.

• Mix the marinade thoroughly until all the spices are well combined.

• Add the chicken pieces to the marinade, making sure each piece is coated evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight for the best flavor.

Cooking:

• Preheat your oven to 400°F (200°C).

• Take the marinated chicken out of the refrigerator and let it come to room temperature for about 30 minutes.

• Place a wire rack on a baking sheet lined with aluminum foil to catch any drips.

• Arrange the marinated chicken pieces on the wire rack, allowing excess marinade to drip off.

• Roast the chicken in the preheated oven for 40-45 minutes or until the chicken is cooked through, and the edges are slightly charred.

Finishing Touch:

• Once cooked, transfer the chicken to a serving platter.

• Squeeze fresh lemon juice over the tandoori chicken for a zesty kick.

• Garnish with fresh cilantro and lemon wedges for a burst of freshness.

• Serve hot with naan bread, basmati rice, and a side of cooling cucumber raita.