Tandoori chicken

Yogurt-and-spice marinated chicken baked until crisp, from GialloZafferano (opens in new tab).

Steps

1. Remove the skin from the chicken thighs and drumsticks, then place the pieces in a wide, shallow container.
2. In a bowl, combine the tandoori paste and the ginger-garlic paste.
3. Stir in the yogurt and the juice of half a lemon.
4. Add the curry powder, season with salt if needed, and mix well.
5. Pour the marinade over the chicken, making sure it is fully covered.
6. Cover with plastic wrap and marinate in the fridge for 24 hours.
7. Arrange the chicken pieces well apart on a baking tray lined with baking paper.
8. Bake in a static oven preheated to 230°C for 40 minutes, or in a fan oven at 200°C for 35 minutes, until crisp on the outside.
9. Serve on a bed of salad or with rice pilaf.

Notes

• Other chicken cuts work too, such as breast or wings.
• Tandoori paste and ginger-garlic paste are available in ethnic grocery stores.