Tandoori Chicken Oven Style (Print Version)

# Ingredients:

01 - Fresh coriander for topping.
02 - 1 fresh red chili.
03 - 50g melted butter to brush.
04 - 1 red onion.
05 - 8 chicken legs, about 1.4kg.
06 - 2.5 tsp tandoori masala.
07 - 80g plain yogurt.
08 - 50ml olive or mustard oil.
09 - 5 garlic cloves.
10 - 2 tsp sweet paprika powder.
11 - Juice from 1 lemon.
12 - 1 tsp salt.

# Instructions:

01 - Top with some more butter and scatter chili, onions, and coriander right on top before eating.
02 - Flip the oven to 250°C and grill the chicken on the top rack for a minute to finish it.
03 - As it cooks, brush the chicken with that melted butter a few times.
04 - Spread the chicken legs side by side on a tray and bake for 40–50 minutes, flipping them around halfway.
05 - Set the oven to get hot at 175°C.
06 - Mix all the marinade stuff. Rub the chicken with it. Stick it in the fridge covered for two or three hours.
07 - Peel off the skin from the legs, make 2–3 cuts into the meat, then smash the garlic in a mortar.

# Notes:

01 - This one comes from a classic Indian home kitchen.
02 - It goes awesome with naan or a minty yogurt dip.
03 - You can let the marinade soak in for up to a full day if you want.

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