1 - 1,5 kg chicken meat
200 g yoghurt
2 - 3 minced cloves garlick
1 tablespoon ground ginger
2 tablespoons lemon juice
3 tablespoons oil
50 g tandoori (kind of Indian spice, you may buy it in kebab shops or Oriental restaurants)
Skin the chicken and make a few deep incisions on it. Mix thoroughly all the other ingredients. Apply this mixture onto the chicken (especially the incisions) and keep it for an hour in a refrigerator. Pre-heat oven to 180 degrees Celsius, put the chicken in a baking dish, cover with rest of the mixture and bake for about 40-45 minutes on the middle "shelf" of the oven. Serve with white rice or pita bread and salad with garlic sauce.
