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Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye. We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade.
1 c. Greek yogurt
Juice of 1 lime
1 clove garlic, minced
1 tbsp. freshly grated ginger
1 tsp. garam masala
1/2 tsp. ground turmeric
Pinch of cayenne pepper
2 lb. chicken legs
In a large bowl, whisk together yogurt, lime juice, garlic, ginger, garam masala, and turmeric and season with salt and cayenne.
Add chicken and toss until fully coated. Let marinate in the fridge at least 2 hours.
When ready to bake, preheat oven to 400º and line a baking sheet with a wire rack. Bake chicken 20 minutes, then flip and bake 20 minutes more. Heat broiler and broil until skin is crispy, 2 minutes.
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