Tandoori Chicken Traybake

📝 Ingredients

• 4 chicken legs (about 280 g each)
• 500 g 0 % fat natural yoghurt (250 g for the marinade, 250 g for the raita)
• 3 garlic cloves + 20 g fresh ginger
• 2 tsp sweet paprika + 2 tsp garam masala
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 lemon (½ for the marinade, ½ for the raita)
• 2 tins chickpeas (530 g drained)
• 2 red onions (about 130 g each)
• 3 tbsp rapeseed oil (1 for the marinade, 2 for the tray)
• 1 cucumber (about 300 g)
• 10 fresh mint leaves
• Salt

🍴 Utensils

• Large mixing bowl
• Baking tray and baking paper
• Grater
• Paring knife
• Bowl
• Clean tea towel

📖 Steps

1. Remove the skin from the chicken legs by pulling it firmly with a sheet of kitchen paper so it doesn't slip. Make 3 deep cuts in the flesh on each side, down to the bone, so the marinade can penetrate well.
2. Peel and grate the garlic and ginger. In a large mixing bowl, mix them with 250 g yoghurt, the paprika, garam masala, cayenne pepper, the juice of ½ lemon, 1 tbsp oil and 1 tsp salt. Coat the chicken legs, massaging the marinade well into the cuts.
3. Cover and leave to marinate in the fridge for at least 1 hour, ideally overnight: the yoghurt tenderises the meat. Preheat the oven to 220 °C 15 min before the end of marinating and line a large baking tray with baking paper.
4. Drain and rinse the chickpeas, then dry them thoroughly in a clean tea towel: that's what makes them crispy. Peel the red onions and cut each into 6 wedges.
5. On the tray, toss the chickpeas and onions with 2 tbsp oil, the cumin and a pinch of salt. Spread them around the edges and place the chicken legs in the centre, wiping off any excess marinade that would stop them browning.
6. Roast for 35 to 40 min, stirring the chickpeas halfway through, until the chicken is well browned with a few charred spots and the juices run clear when you pierce the thickest part. For more colour, finish for 3 min under the grill, keeping an eye on it.
7. While it cooks, make the raita: grate the cucumber, squeeze it firmly to remove its water, then mix it with 250 g yoghurt, the chopped mint, the juice of the remaining ½ lemon and a pinch of salt. Chill until needed.
8. Leave the chicken to rest for 5 min out of the oven, then serve each leg with the roasted chickpeas, the soft onions and a good spoonful of chilled raita to balance the heat.