A simple Tandoori chicken dish from ” Mowgli Street Food” by Nisha Katona. You need to marinate the chicken overnight if possible, but a minimum of 4 hours.
In a mixing bowl large enough to hold the chicken thighs, add all the ingredients for the marinade and mix well until everything is fully combined. Add the chicken thighs, cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 220°C/430°F/gas 7. Remove the chicken thighs from the marinade and wipe off any excess, then lay in a single layer on a roasting pan and roast for 35–40 minutes or until the chicken is golden, cooked through and tender.
Remove from the oven and serve immediately.