Tandoori Chicken

Serve with Rice Pilaf and Onion Relish.

Ingredients

3 lbs bone-in chicken pieces, skin removed

2 Tbsp vegetable oil
6 garlic cloves, minced
2 Tbsp fresh ginger, minced
2 tsp ground cumin
2 tsp chili powder
1 Tbsp garam masala
4 Tbsp lime juice, divided
1 c plain whole milk yogurt
2 t salt 

Method

1. Line a baking sheet with foil; place a wire rack on top. Set aside.
2. Heat oil; add garlic and ginger and cook for about a minute. Add spices and continue cooking and stirring for another minute. Divide mixture as follows: 
   •  Spice Rub: In large bowl, combine half the spice mixture with 2 Tbsp lime juice and 2 tsp salt. Cut slashes 1/8" deep on one side of the chicken pieces. Place into large bowl with spices, lime juice and salt. Work the mixture into the slashes. Allow to stand at room temp for 30 minutes.
   • Yogurt Coating: In small bowl, combine remaining half of spice mixture with 2 Tbsp lime juice and yogurt; stir to combine. 
3. Pre-heat oven to 325° F.
4. After the chicken has marinated in the spice rub, pour the yogurt mixture over the top and turn to coat evenly. Place chicken pieces on the prepared baking sheet, scored side down. Bake about 22 minutes (meat thermometer should register 125F in breast and 130F in thigh). 
5. Remove chicken from oven and pre-heat the broiler for about 5 minutes. Meanwhile, flip chicken over (scored side up), return to oven, and broil for 8-15 minutes (meat thermometer should register 160-165F in breast and 175F in thigh). Remove from oven. Place chicken pieces on a serving plate and tent with foil.

Source: America's Test Kitchen TV Show