Tandoori Chicken with Raita from Wood-fired Oven Cookbook by Holly Jones and David Jones

Ingredients

• juice and grated rind of 1 lemon
• 1 onion, roughly chopped
• 200 ml /7 fl oz /scant 1 cup natural (plain) yogurt
• 1 small fresh red chilli, roughly chopped
• 5 ml /1 tsp garam masala or medium curry powder
• 2 cloves garlic, peeled
• 2 1/2 cm/1 in cube fresh root ginger, peeled and roughly chopped
• 5 ml /1 tsp ground turmeric
• 2 1/2 ml /½ tsp ground cinnamon
• 5 ml /1 tsp ground coriander
• 2 limes, cut into wedges
• salt
• ground black pepper
• 12 free-range chicken thighs, skinned
• 30 ml /2 tbsp chopped fresh mint
• naan bread and mint and cucumber raita, to serve