Tandoori chicken

Ingredients for 4 servings:

• 1 kg chicken pieces
• 4 tbsp lemon juice
• Salt
• ½ tsp chili powder
• 2 cloves garlic
• 20 g ginger root
• 300 g natural yogurt
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ¼ tsp mace, ground
• ¼ tsp ground turmeric
• ½ tsp spice(s) Ajwain, thyme-like, ground
• ½ tsp spice mix (Garam Masala)
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Wash the chicken pieces, pat dry, and make three or four deep cuts in each one to allow the spices to penetrate better. Mix the lemon juice, a little salt, and 1/4 teaspoon of chili powder, rub it all over the chicken, and marinate for 15 minutes. Peel and finely chop the garlic and ginger. Mix both with the yogurt. Stir in the remaining spices. Spread the yogurt mixture over the meat, rubbing it well into the cuts, then cover and marinate the chicken pieces in the refrigerator overnight. Preheat the oven to 180 degrees Celsius. Line a baking tray with aluminum foil, spread the chicken pieces with the marinade, and season with pepper. Cook in the oven on the middle rack for 40-45 minutes. Serve with Indian flatbread.