The Spice Club Tandoori Chicken

• 4 kippenbouten met bot (ongeveer 900 g)
• 80 ml vers citroensap (van 1 tot 2 citroenen)
• 4 teentjes knoflook
• 5 cm verse gember, geschild
• 4 tl The Spice Club Tandoori kruidenmix
• 2 el ongezouten boter of olijfolie
• Citroenpartjes, voor serveren
• Bosje verse koriander (optioneel ter garnering)

Make the marinade

Squeeze the garlic and grate the ginger. Mix this with the lemon juice and the Spice Club Tandoori spice mix in a bowl.

Marinate the chicken

Rub the chicken legs well with the marinade and make sure that each piece is well covered. Cover and let the chicken marinate for at least 1 hour in the fridge, but preferably 4 to 6 hours for extra taste.

Heat the oven

Preheat the oven to 200 ° C and cover a baking sheet with baking paper.

Brush with ghee

Remove the chicken from the marinade and place them on the baking sheet. Brush the chicken legs with the melted butter or olive oil.

Bake the chicken

Roast the chicken in the oven for 35-40 minutes, or until the chicken is completely cooked and has reached an internal temperature of 75 ° C. Turn on the grill for the last few minutes to give the chicken a crispy, golden brown crust.

Serve

Serve the Tandoori chicken with lemon wedges and possibly some fresh herbs such as coriander.