4 chicken thighs

200grams Greek joghurt

4 tsp `TRS tandoori masala` spice

1 tablespoons lemon juice

2 garlic cloves, minced

1 tablespoons minced fresh ginger

1/2 tsp salt

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1. Remove the skin from the thighs

2. Dry the drumsticks with a paper towel, season with salt

3. Put them in a large plastic or glass bowl, coat in tandoori masala

4. Add lemon juice, fresh garlic and ginger

5. Add Greek yoghurt

6. Cut deep slashes (to the bone) in 3-4 places on the thigh pieces.

7. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), but no more than 8 hours.

8. Place marinated thighs in roasting tray

9. Bake in an oven preheated to 200 C degrees, for 60 minutes, occasionally turning the thigs over.

10. The meat should come off the bone nicely after cooking.

11. Serve with basmati rice or roast potatoes

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