Tandoori Chicken

Ingredients

• 2 lbs Chicken thighs, bone-in and skinless
• 1 cup Greek yogurt
• 2 tbsp Lemon juice
• 2 tbsp Ginger-garlic paste
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tbsp Kashmiri red chili powder
• 1 tsp Cumin powder
• 1 tsp Salt
• 2 tbsp Vegetable oil

Instructions

1. 1

   Make deep slashes in the chicken pieces to allow the marinade to penetrate.

2. 2

   In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, oil, and all the dry spices.

3. 3

   Coat the chicken thoroughly in the marinade, ensuring it gets into the slashes. Marinate for at least 4 hours, preferably overnight in the refrigerator.

4. 4

   Preheat your oven to 450°F (230°C). Place a wire rack over a baking sheet.

5. 5

   Arrange the chicken on the rack and bake for 25-30 minutes, turning halfway through, until the chicken is cooked through and charred on the edges.

6. 6

   Let the chicken rest for 5 minutes before serving with sliced onions and lemon wedges.