Tandoori Chicken

Ingredients

• 3 Tbsp vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne
• 1 Tbsp garam masala
• 1 Tbsp sweet paprika
• 1 cup plain yogurt, can sub buttermilk
• 2 Tbsp lemon juice
• 4 minced garlic cloves
• 2 Tbsp minced fresh ginger
• 1 teaspoon salt
• 4 whole chicken legs, or its equivalent, skinless, bone-in

Directions

1. Warm the vegetable oil in a small pan set over medium heat. Add the coriander and cumin, then stir in the turmeric, cayenne, garam masala, and paprika; cook, stirring frequently, until the spices smell toasted, about 2-3 minutes. Set the mixture aside until it has cooled completely.
2. Scrape the cooled spiced oil into the yogurt and whisk until smooth. Stir in the lemon juice, garlic, salt, and ginger.
3. Make deep cuts all the way down to the bone in 3-4 spots on each leg/thigh piece. If the drumsticks and thighs are separated, make just 2-3 cuts instead. Turn the chicken through the marinade until well covered, then cover and refrigerate it for at least 1 hour, preferably 6 hours, but not longer than 8 hours.
4. Set up the grill with 1 side very hot for direct cooking and the other side cooler, away from the direct heat. With charcoal, bank the coals to 1 side so the opposite side stays cooler. For a gas grill, light only 1/2 of the burners. Holding a vegetable-oil-soaked paper towel with tongs, rub the grates.
5. Lift the chicken from the marinade and gently shake away the extra. It should have a coating, not a thick, sloppy layer. Arrange the pieces over the hottest part of the grill, put the lid down, and cook for 2-3 minutes before you peek. Turn the chicken until every side is browned, with a little char if it happens.
6. Transfer the chicken to the cooler part of the grill. Cover again and continue cooking for at least 20 minutes and up to 40 minutes, or longer. The timing will vary with piece size and grill temperature. It is ready when the juices are clear.
7. Give the chicken at least 5 minutes to rest before serving. It is also good at room temperature, and even cold the following day.
8. Serve with naan or another Indian flatbread, or with Indian-style rice, and add yogurt-based raita on the side.