Tandoori-Style Chicken

Ingredients

• ½ cup plain yogurt
• ¼ cup fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground coriander
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cardamom
• ⅛ teaspoon cayenne pepper
• 1 small onion, peeled and cut into chunks
• 1 jalapeño, stemmed, and seeded if desired
• 1 inch-long piece gingerroot, peeled and sliced into coins
• 2 garlic cloves, peeled
• 4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
• Vegetable oil, for brushing
• Lime wedges, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    536 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 55 grams protein; 280 milligrams cholesterol; 721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
2. With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
3. Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.

50 minutes