Chicken Tandoori

• Chicken pieces- 2 lbs. (washed & dried in paper towels)
• Tandoori masala- 1 tablespoon
• Garam masala- 1 tsp
• Grated ginger- 1 inch piece
• Small onion- 1
• Plain yoghurt- 1 cup
• Lime juice- 1 tablespoon
• Salt
• Chopped cilantro (coriander) leaves

Rub the chicken pieces with salt and lime juice. Keep it aside. Grind the chopped onion, ginger, yoghurt, salt, tandoori masala and garam masala together and make it into a smooth paste. Place the chicken pieces in a glass tray and pour the ground paste over them. Let it marinate in the refrigerator for about 5-6 hrs (preferably overnight). Then drain the excess marinade.

Preheat the oven to 400°F. Arrange the marinated chicken pieces in an ovenproof shallow pan and cook for about 30 minutes or until browned. Garnish with chopped coriander leaves. Serve hot.