Tandoori Chicken

Method

1. Pull the skin off 260 g of bone-in chicken leg and pat dry. With a sharp knife cut 3 deep slashes into the thigh and 2 into the drumstick, right down to the bone, so the marinade and heat reach the centre.
2. For the first marinade, rub the chicken with 1 tbsp of lemon juice, 1 tsp of Kashmiri chilli powder, 2 tsp of ginger-garlic paste and 0.5 tsp of salt, working it into the cuts. Leave for 20 minutes at room temperature to draw out moisture and set the colour.
3. Toast 2 tsp of gram flour in a dry pan over low heat for 2 minutes until it smells nutty, then cool. Whisk it into 60 g of thick yoghurt along with 0.5 tsp of ground cumin, 0.5 tsp of ground coriander, 0.5 tsp of garam masala and 0.25 tsp of turmeric until smooth and clinging.