Recipe credit: fauziaskitchenfun
1 chicken, without skin, cut into 8 or 10 pieces
2 tablespoon oil
3 tablespoon tomato paste/puree
1 medium red onion, chopped
1 heaped teaspoon garlic paste
2 teaspoon red chilli powder
1 teaspoon turmeric
2 teaspoon whole cumin seeds
2 teaspoon salt
2 tablespoon tandoori masala powder
1 mug plain yoghurt
2 green chillies
bunch of coriander, with stems
juice of 2 lemons
Clean and wash, then drain the chicken and set aside in a bowl.
Put ALL the other ingredients into a blender. Blend everything together until smooth. If you find the color is not as vibrant as you would like, add a teaspoon. of tandoori masala and a little more tomato paste, and blend again. Then pour over the chicken. Cover and refrigerate, let it marinate preferably for about 2-4 hours, but up to overnight is fine.
Pour everything into a glass pyrex baking dish, cover with foil. Pre-heat the oven to 180 degrees C. Place your baking dish on the center rack and bake for 30-35mins.
(At this point your whole house will have the most appetizing aroma. So be warned, tummies will growl!) 😁
Remove dish, open the foil and turn the pieces over. Baste them with some of the liquid, just scoop with a spoon and drizzle over the pieces to keep them moist. Replace foil and put the dish back in the oven. Bake for another 30-35mins.
Finally remove the dish from the oven and discard the foil. Turn the pieces over once more and baste again with the sauce just to retain moisture, then put the tray back into the oven (without the foil this time) for about 10 minutes or so just to give the pieces a nice color. (If you have a grill in the oven, turn it on at this point to give the chicken a fantastic finish).