Use a knife to make deep cuts on the surface of the chicken pieces. Place in a deep dish and set aside.

To prepare the garam masala: mix, then toast all ingredients in a pan for 10 mn, transfer to a coffee/spice grinder and grind them into a powder.

For the tandoori marinade, combine well all marinade ingredients in a small bowl. Mix until smooth adding salt according to taste.

Pour the marinade over the chicken and make sure that all the chicken pieces are well coated. Refrigerate at least 2 hours (the longer the better).

Transfer the chicken pieces an their marinade to a baking dish. Cook in the oven while turning them every once in a while and basting with the remaining marinade. Cook for around 20 mn or until both sides are done.

Serve on a plate and squeeze some lemon juice over.