Ingrediants:10 chicken legs cut in two(into thigh and leg) to make 20 peices - without skin
Live natural yoghurt (approx 1000g)
4 tablespoon tandoori masala powder/paste of choice (I had all of the ones below so just threw in a spoon of each)
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sunflower oil
Mix all of the ingredients in a bowl except the sunflower oil and use to marinade the chicken. Line an oven tray with foil and spread the oil all over the foil. Place the marinaded chicken in the tray and leave to sit so that the chicken can soak up the flavour (ideally this can be left overnight in the fridge). Heat the oven to full (gas mark 9 on mine) and leave the chicken to roast for 30 minutes. Remove tray from oven and turn over chicken and pour out any oil/sauce. Place back in oven for further 40 minutes or until cooked through and sauces have dried up. I added potato wedges half half-way through, roast new potatoes are also good.