Tandoori Chicken

Ingredients

• 4 bone-in, skin-on chicken leg quarters (about 2 lbs), skin removed
• 1-2 tsp salt
• 1/3 cup fresh lemon juice (from 1-2 lemons)
• 4 garlic cloves
• 1 (2-inch) piece fresh ginger, peeled
• 1 cup plain yogurt
• 1 tbsp sweet paprika
• 1 tsp Kashmiri chile powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 2 tbsp melted ghee or butter
• Lemon wedges, for serving

Instructions

1. Using a knife, make 3-4 small (1/2 inch) incisions into each piece of chicken, about 1/2-inch deep. Place the chicken legs into a medium bowl and rub all over with 1-2 teaspoons of salt. Add the lemon juice, coating the chicken in it. Let sit at room temperature for 20 minutes.
2. Meanwhile, place the garlic and ginger in a food processor with 3 tablespoons of water. Purée until a paste forms, then add to a small bowl with the yogurt, paprika, chile powder, garam masala, cumin, and cardamom. Mix to combine, then pour over the chicken and mix, tossing the chicken to coat. Cover and refrigerate at least 8 hours, or overnight, and up to 48 hours.
3. Set the oven to broil. Line a sheet tray with aluminum foil and fit it with a rack. Remove the chicken from the marinade, brushing off and discarding any excess marinade. Place the chicken on the rack and brush with the ghee. Put the tray under the broiler and cook the chicken for 25-35 minutes, flipping the legs halfway through, until they're lightly charred and a thermometer inserted into the thickest part reads 165°F. Alternatively, light a grill. Brush the chicken with the ghee and cook, flipping once halfway through, until charred and a thermometer inserted into the thickest part reads 165°F, about 17 minutes.
4. Transfer the chicken to a cutting board to rest for 10 minutes before serving with lemon wedges, if desired.