Indian oven-fried chilli chicken

Is is a recipe from Anjum Anand. Really wanted to try something from her book and this was nice and easy. However, the original recipe involves coating the drumsticks in breadcrumbs which then crisp up in the oven. I wouldn’t do this again. The problem is she wants you to skin the chicken but there was no way I could do this (although Chris thought the fact we’d frozen the chicken wasn’t helping) so had to coat over the skin, meaning we had to basically pick off the coating anyway. But I just didn’t think it was worth it. However, Panther absolutely loved this, so will definitely be making it again. She ate her chicken direct off the bone and then even chewed on our leftover bones, it was a major favourite! So this is a list of the marinade ingredients needed for one packet of drumsticks. Remove the skin if you can! You can heat a pan of oil first as in the original recipe, and then turn the chicken a few times in it, or just oven the chicken, which would be a fair bit healthier.

Thumb-sized piece ginger, grated
9 cloves garlic
2 green chillies, seeds and membranes removed
1 tsp salt
1 tsp garam masala
1 tbsp lemon juice
2 tbsp vegetable oil

Preheat the oven to 225 to heat the oil for 10 mins
Roast chicken for 20 mins
Lower temperature to 200 and cook for another 15-25 mins

My oven only actually goes to 200 so I can’t follow all this to the letter!

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