Tandoori Chicken with Roasted Broccoli

I expected this to be spicier. I think it could have been spicier. I only used one red chilli in the marinade. I had asked my brother to try a raw one and his response after taking a bite was "ya, you'd die". So I was scared to put two in. But really after marniating and cooking for so long, peppers aren't quite as spicy as the raw thing! I guess it depends on the pepper... but this was fine. Live a little... put two in! It was pretty delicious though. Nice flavours. Enjoy!

Requires marinating over night (~12 hours)

Ingredients:
4 cloves of garlic
1-2 fresh red chillies
salt & pepper
1 large thumb-sized piece of ginger
1/2 a lemon, juiced
200g plain yogurt
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
1 heaped tsp paprika
12-15 bone-in chicken thighs & drumsticks (~1.5kg)
olive oil
broccoli
1 tbs garam masala
1/2 bunch of fresh coriander

Peel garlic and deseed chillies. Roughly chop and place in a pestle and mortar (or a small bowl if you don't have that). Bash the garlic and chilli into a rough paste with a good pinch of salt. Transfer to a large bowl. Finely grate ginger and add to bowl. Add lemon juice, yogurt, pepper, cinnamon, cumin, coriander and paprika. Mix well to combine. Add chicken and coat thoroughly. Cover with plastic wrap and put in the fridge for around 12 hours.

When you're ready to cook, remove the chicken from the fridge and allow to come up to room temperature. Preheat the oven to 400 degrees. Divide the chicken between two large pieces of aluminum foil, drizzle with olive oil and close up to make tin foil packets. Place on a baking tray and bake for 30 minutes.

Carefully remove the tray from the oven. There is going to be some "juice" either on the pan or in the packets so be careful. Remove the foil packets from the tray. Open each one and with tongs put  the chicken directly onto the baking tray. Discard foil and any chicken juices. Cook for another 30 minutes or until the chicken is golden brown.

After you put the chicken in the oven for the second time, prepare the broccoli. Cut up into little bite sized florets. Sprinkle with garam masala and a drizzle of olive oil. At 20 minutes left on the chicken timer, add to the oven. Broccoli should be tender and slightly charred.

Serve with basmati rice and raita (mix 1/4 cup yogurt, 1/8 tsp cumin, 1/8 tsp coriander, some fresh coriander chopped, one green onion chopped.... you're also supposed to add cucumber, but I didn't have any).