Remove skin from chicken thighs, brush meat with juice of one lemon (1), let marinate for 30 min. Prepare ginger, onion, garlic, juice of one lemon, coriander, cumin (2) and salt in a hand blender to a smooth paste.
Combine spice paste with bell bell pepper, chili spice and yogurt and mix thoroughly. Color mixture bright red with a few drops of food coloring.
Place chicken pieces in a large shallow dish. Cover with the spice-yogurt mixture. Cover with foil and marinate in icebox for several h or overnight.
Preheat oven to 180 degrees. Place chicken pieces on a roasting rack over a baking sheet in the oven. Bake for approx. 45 min. until meat is fork-tender. Place on the table immediately.
Traditionally, tandoori chicken is baked over glowing hot coals in a special clay oven called a tandoor.
But ditto from the normal oven the dish tastes simply delicious.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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