Tandoori Chicken
Ingredients:
2 lbs (about 1 kg) chicken drumsticks or thighs, skinless
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons Tandoori masala spice blend
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika (optional, for extra color)
Salt, to taste
Fresh cilantro or coriander leaves, chopped (for garnish)
Lemon wedges, for serving
Instructions:
In a large bowl, mix together the yogurt, lemon juice, Tandoori masala spice blend, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, paprika (if using), and salt to create a smooth marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Preheat your grill or oven to 400°F (200°C).
For grilling: lightly oil the grates.
For baking: line a baking sheet with foil and place a wire rack on top.
Arrange the marinated chicken pieces on the grill or wire rack.
Cook the chicken for 25-30 minutes, turning once halfway through, until the chicken is cooked through and nicely charred.
Remove the chicken from the heat and let it rest for a few minutes.
Garnish with chopped cilantro or coriander leaves and serve with lemon wedges.