Tandoori-style chicken recipe | delicious. magazine

Ingredients

• For the chicken
• 8 skinless chicken thighs, legs, or both
• a slice of unsalted butter, melted
• a little paprika or Kashmiri chilli powder
• 1 tsp chaat masala
• 1 tsp ground fenugreek
• For the marinade
• 2½ tbsp lemon juice, plus lemon wedges, to serve
• 1 rounded tsp salt
• 120g full-fat plain yogurt
• 4 large garlic cloves
• 1 Indian green finger chilli, deseeded (optional)
• 1 tbsp roughly chopped root ginger (peeled weight)
• 1½–2 tsp Kashmiri chilli powder, or paprika (for colour)
• 1 rounded tsp ground cumin
• 1 rounded tsp garam masala (fresh if possible)
• 2 tbsp vegetable oil
• For the minted yogurt chutney
• small handful of mint leaves, chopped
• handufl of coriander leaves and stalks, chopped
• ½–1 Indian green finger chilli, stalk removed
• 2 tsp sugar
• 1 tsp lemon juice, or to taste
• 150g plain yogurt
• 1⁄3 tsp roast and ground cumin seeds
• salt