Servings: Enough for 4 greedy people.

10 chicken pieces on the bone, skinned 10 chicken pieces on the bone, skinned
6 cloves garlic 6 cloves garlic
2 inch ginger 2 inch ginger
½ tsp salt ½ tsp salt
½ -1 tsp chili powder, to taste ½ to 1 tsp chili powder, to taste
½ tsp turmeric ½ tsp turmeric
2 tsp tandoori masala 2 tsp tandoori masala
3 Tbsp yogurt 3 Tbsp yogurt
1 Tbsp kasoori methi 1 Tbsp kasoori methi
1½ Tbsp tomato puree 1½ Tbsp tomato puree
3 Tbsp peanut oil 3 Tbsp peanut oil

Slash the thicker parts of the meat halfway through, to allow the marinade to penetrate, and set aside.
Pound the garlic, ginger and salt to a paste
Put it in a large, non-reactive bowl and add the remaining ingredients to make a thick spice paste.
Add the chicken pieces, coating them well with the paste, then cover the bowl and leave overnight.
About 2 hrs before you want to cook, remove the chicken from the fridge and allow it to come to room temperature.
About 20 minutes before you intend to cook, preheat your oven to its highest setting.
Lay the chicken pieces on a baking tray, making sure they are well coated with tandoori paste.
Put them in the oven and roast for 15 minutes then reduce the temperature to 400°F.
Cook until the chicken is thoroughly done, making sure the meat near the bones is opaque and any juices are clear.
Serve hot, with lemon wedges.

Serve with naan, raitha and salad leaves.  Serve with naan, raitha and salad leaves.