Tandoori Chicken

• 3 lb chicken legs and thighs (skin-on, deep cuts made)
• 1 cup plain yogurt
• 3 tbsp lemon juice
• 5 clove garlic (minced)
• 1 tbsp ginger (grated)
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp cayenne pepper
• ¼ cup mint chutney (for serving)
• ½ red onion (sliced, for serving)
• 2 lemon (cut into wedges)

How to Make It

1. 1

   Make deep cuts in chicken pieces down to the bone for maximum flavor penetration.

2. 2

   Combine yogurt, lemon juice, garlic, ginger, and all spices. Coat chicken thoroughly. Marinate 4-24 hours.

3. 3

   Preheat oven to 450°F or heat grill to high. Shake off excess marinade.

4. 4

   Bake on a wire rack over a foil-lined pan 30-35 minutes, or grill turning occasionally.

5. 5

   Broil for the last 3-4 minutes to get char marks.

6. 6

   Serve with mint chutney, sliced onion, and lemon wedges.