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Tandoori Chicken

Cut slits into chicken lengthwise. Place in a shallow dish. Sprinkle both sides of the chicken with lemon juice and salt. Set aside for 20 minutes. Heat oil in a small pan over medium heat. Add coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, about 2–3 minutes. Let cool completely. In a medium bowl, combine the cooled spice mixture with yogurt, garlic and ginger. Mix until smooth. Spread the yogurt mixture over the chicken. Cover and refrigerate for 6–24 hours (the longer, the better). If grilling, preheat an outdoor grill to medium-high heat and oil the grate. Cook the chicken until no longer pink. Alternatively, bake at 450°F for 25–30 minutes. Garnish with cilantro and serve.

Ingredients:

1)

chicken leg (drumsticks and thighs), bone in : 4

2)

lemon juice : 2 tablespoon

3)

sea salt : 0.5 teaspoon

4)

avocado oil : 3 tablespoon

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ground cumin : 1 teaspoon

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ground turmeric : 1 teaspoon

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cayenne : 1 teaspoon

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garam masala : 1 tablespoon

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sweet (not hot) paprika : 1 tablespoon

10)

plain Greek yogurt or goat yogurt : 1 cup

11)

garlic cloves, minced : 4

12)

sprigs of cilantro (optional): 4

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