Tandoori chicken

Ingredients for 4 servings:

• 8 chicken thighs (drum legs), without skin
• 150 g natural yogurt
• 1 ½ tsp freshly chopped ginger
• 1 clove(s) garlic
• 1 tsp chili powder
• 2 tsp cumin, ground
• 2 tsp coriander powder, ground
• 1 tsp salt
• ½ tsp food coloring, red (optional)
• 1 tbsp tamarind paste
• 150 ml water
• 150 ml oil
• some lettuce leaves
• e.g. lemon(s), cut into wedges

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours

Make 2-3 cuts in each chicken thigh. Place the yogurt in a bowl and mix well with the ginger, garlic, chili powder, cumin, coriander, salt, and red food coloring (if using). Add the chicken thighs to the yogurt spice mix, tossing them several times, and marinate in the refrigerator for at least 3 hours. In a separate bowl, mix the tamarind paste with the water and stir into the chicken. Marinate the chicken thighs for another 3 hours. Preheat the oven to medium. Place the chicken thighs in a baking dish and brush with oil. Grill for 30-35 minutes, turning and brushing with oil again. Check that the chicken is cooked through before serving. Arrange the tandoori chicken on a bed of lettuce, garnish with lemon wedges, and serve hot. Naan bread and raita make excellent accompaniments.