Ingredients
2½ tbsps oil
1 tsp flaked salt
3 tbsp Gunpowder Spice Blend
8 chicken thighs
Juice of ½ lemon

Method
Preheat the oven to 180c.

Into an oven dish drizzle over ½ tbsp of oil.

Put the remaining oil and the gunpowder spice blend into a bowl and mix.

Take your chicken pieces pat dry with kitchen paper. Coat your chicken in the spice mix and put into the oven dish.  Cook for 35 minutes until the juices of the chicken run clear.  Sprinkle the lemon juice over and serve with saag aloo, naan and a yoghurt mint sauce.