Chicken Masala

8 chicken thighs (without cap and bones)
150 g yoghurt
4 tbsp. lemon juice
2 tbsp. oil
2 tsp. garam masala
2 tsp. cumin (ground)
1 tbsp. ginger (freshly chopped)
2 cloves garlic (chopped)
parsley (chopped)


Mix yoghurt, lemon juice, oil, garam masala, cumin, ginger, garlic and a pinch of salt in a bowl. Place the chicken in a baking dish, pour the yoghurt mixture over it and toss the meat thoroughly. Cover with cling film and marinate overnight in the fridge.
Preheat the oven to 200°C. Cover the baking dish with aluminium foil and cook the chicken pieces in the marinade in the oven for about 60 minutes.
Garnish with parsley and serve.