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Tandoori Chicken


* 12 chicken drumsticks
* 1/3 cup lemon juice
* 4 cloves garlic (crushed)
* 1 tsp grated fresh ginger
* 1/2 cup tandoori paste
* 1 tbsp ground cumin
* 1/4 tsp paprika
* dash of chilli powder
* 1 cup plain yoghurt
* 1 tsp salt
* lemon wedges (to serve)



Remove chicken skin.

Make a couple of deep cut on each side of the drumstick.

Brush drumstick with 3/4 cup of lemon juice and set aside to marinate for 30 minutes.

Place garlic, ginger, tandoori paste, cumin, paprika, chilli powder, yoghurt, salt and remaining lemon jice in a small bowl and mix together till smooth.

Place drumsticks in a large, shallow dish.

Spread sauce over chicken, cover and refrigerate overnight.

Preheat oven to 350° F.

Remove chicken from dish and place on a wire rack over large baking dish.

Bake for 45 minutes or till chicken is tender and cooked through.

Serve with lemon wedges and steam rice or naan bread.

Note: By cutting deep slits into the drumstick, you will help the chicken absorb the lemon juice.




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