"Tandoori" chicken

I've recently purchased a load of different spices to make a curry. I must say now that it is very like me to get excited over a single recipe, and a determination takes over me and I must make it, despite how many ingredients it requires. These ingredients I very rarely have, so I embark on an epic shopping expedition, where inevitably I only find half the things I need. The recipe becomes a compromised hodge-podge, a husk, a sham. I'm left feeling slightly bereft, and with a cupboard of ingredients I'm likely never to use again. I had a storecupboard clear out last week, and found jars I didn't know existed, never mind ever used. You see my problem. I wanted to make tandoori masala, and even with my now extensive range of spices, I still only had half the ingredients to make it. What's more, the shops didn't have the remaining items. Feeling brave, I got out my pestle and mortar, and my spoon, and set about concocting.

Ingredients:
4 chicken thighs, skinless and boneless
2 dessert spoons each of:
Cumin seeds
Fennel seeds
Coriander seeds
Fenugreek powder
Garam masala
Paprika
Hot chilli powder
Cayenne pepper
 A pinch each of turmeric and ground black pepper
1 inch piece of ginger, peeled and grated
3 cloves of garlic, peeled and grated
 1 tablespoon of vegetable oil
Juice of 1 lime

A handful of fresh coriander, chopped - to serve

Method:
Crush the fennel, coriander and cumin seeds in a pestle and mortar. Place in a bowl. Add the fenugreek, garam masala, paprika, chilli powder, cayenne pepper, black pepper and turmeric. Massage the minced garlic and ginger into the chicken thighs. Place the thighs in the bowl with the spices. Add the vegetable oil and the lime juice, and mix together, either with your hands or a spoon. Cover the bowl with plastic wrap and refrigerate for a few hours, or overnight if you want.

Preheat your oven to 200 degrees centigrade. Take the chicken out of the fridge 20 minutes before you want to cook it, so it has a chance to come to room temperature. Line a baking tray with foil, and place the chicken on the tray. Place in the oven and cook for 25-30 minutes until the chicken is cooked all the way through.

Serve with coriander and fresh lemon or lime wedge. Ooh it is good!