Oven Tandoori Chicken

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From cook's illustrated magazine, feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes.

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Steps

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Heat oil in small skillet until shimmering.

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Add garlic and ginger and saute 1 minute or until fragrant.

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Add garam masala , cumin and chili powder.

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Saute another 1 minute or until fragrant.

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Move half the mixture to a bowl and add yogurt and 2 tbsp lime juice.

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In another bowl , combine remaining spice mixture with remaining lime juice and salt.

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Lightly score skin side of chicken pieces with a sharp knife , making 2-3 cuts one inch apart and 1 / 8 inch deep.

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Place chicken in bowl and toss with spices until coated.

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Let stand 30 minutes at room temperature.

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Place oven rack in upper-middle position and preheat to 325f pour reserved yogurt mixture over chicken parts and toss until evenly but thickly coated.

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Wrap a sheet pan with foil and place a wire rack inside.

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Arrange chicken , scored side down , on rack.

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Discard remaining yogurt mixture.

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Bake chicken 15-25 minutes , until breasts register internal temperature of 125f and legs and thighs read 130f watch carefully and remove .

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Ingredients

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vegetable oil, garlic cloves, fresh ginger, garam masala, ground cumin, chili powder, plain yogurt, lime juice, table salt, chicken parts, lime