Chicken Tandoori

Necessary materials:

• 3 pieces (415 grams) of chicken thighs, top and bottom fillet, remove the skin or you can also use whole chicken
• 1/2 tsp salt
• 1 tsp lemon juice
• Oil for greasing

Ground spices:

• 2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp clove powder
• 1/4 tsp nutmeg powder
• 1 tsp coriander powder
• 1/4 tsp fennel
• 1/4 tsp fenugreek
• 1/4 tsp mace
• 1 tsp black pepper powder
• 1/4 tsp cardamom powder
• 2 tsp paprika powder
• 6 drops of dark red dye
• 50 ml yogurt

Supplementary material:

• 1/2 onion, sliced round
• 1 lemon, sliced round

How to cook:

1. Coat the chicken with ground spices, salt and lemon juice. Prick with a fork. Store 1 hour in the refrigerator.
2. Place on a baking sheet that has been lined with aluminum foil and greased with oil.
3. Bake for 35 minutes with a temperature of 180 degrees Celsius while inverting and smearing with oil until cooked.
4. Serve Chicken Tandoori with warm rice, it's more stable.