Baked Tandoori Masala Chicken

Tandoori Masala Chicken.jpg
Tandoori Masala Chicken

8-10 pieces chicken drumstick/4 whole chicken legs (cut into big pieces)
1 lemon – cut into slices/wedges
1 big onion – cut into rings

Marinade Ingredients
1 tbsp red chilli powder
1 tbsp coriander powder
1 tbsp Garam Masala powder
1 tsp cummin powder
1 tsp fennel powder
11/2 tsp turmeric powder
1 tsp red colouring
1 tsp white vinegar
85 g plain yoghurt
50 ml thick coconut milk
1/2 tbsp salt
1 tbsp corn flour
5 shallots – sliced thinly
3 cloves garlic – minced
1 inch ginger – minced

1) Clean and pat the chicken parts dry. Make small slits on the thick part of the chicken (this is to enable seasoning to penetrate inside).
2) Mix marinade ingredients together, add the chicken in the marinade and leave in the fridge overnight or at least 4-6 hours.
3) When ready to cook, preheat oven, line the baking tray with aluminium foil, oil the rack and place the chicken on it. Bake for about 25-30 minutes or until the chicken is tender and the outer layer of the meat starts to char a bit and crisp up. Turn over the chicken at about 20 minutes to enable the browning.
4) Serve hot with lemon juice and cut ring onions.