Chicken Tikka Masala

Yield: 2-3 servings

1 clove garlic, minced

thumb-sized piece ginger, finely grated

1 tbsp coriander

2 tsp ground turmeric

pinch cloves

1 cup coconut yoghurt

juice of 1 lemon

1/4 tsp salt

1/4 tsp black pepper

2-3 chicken legs

1/4 cup chicken broth

1. Preheat oven to 375F. Line a shallow roasting tray with parchment paper.

2. In a small bowl, combine garlic, ginger, coriander, turmeric, cloves, coconut yoghurt, lemon juice, salt, and pepper. Stir well.

3. Arrange chicken legs in prepared roasting tray. Take half the marinade and slather it over the chicken legs. Bake for 30 to 40 minutes, or until the chicken is completely cooked through.

4. In a small saucepan, warm the remaining half of the marinade, stirring gently. Add the chicken stock and heat fully. Serve over roasted chicken legs.

https://www.comfortbites.co.uk/2017/10/aip-chicken-tikka-masala.html