The Spice Club Tandoori Chicken

• 4 chicken legs with bone (about 900 g)
• 80 ml fresh lemon juice (from 1 to 2 lemons)
• 4 cloves of garlic
• 5 cm fresh ginger, peeled
• 4 tsp The Spice Club Tandoori spice mix
• 2 tbsp unsalted butter or olive oil
• Lemon wedges, for serving
• Bunch of fresh coriander (optional for garnish)

Make the marinade

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

Marinate the chicken

Rub the chicken thighs well with the marinade, making sure each piece is well covered. Cover and let the chicken marinate in the refrigerator for at least 1 hour, but preferably 4 to 6 hours for extra flavor.

Preheat the oven

Preheat the oven to 200°C and line a baking tray with baking paper.

Brush with ghee

Remove the chicken from the marinade and place on the baking sheet. Brush the chicken thighs 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 cooked through and has an internal temperature of 75°C. Turn on the broiler 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.