Tandoori-Style Chicken

Ingredients

• 1/2 cup plain yogurt
• 1/4 cup fresh cilantro leaves
• 2 tbsp freshly squeezed lime juice
• 1 tbsp ground cumin
• 1 tsp kosher salt
• 1 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cardamom
• 1/8 tsp cayenne pepper
• 1 small onion, peeled and cut into chunks
• 1 jalapeño, stemmed and seeded if desired
• 1 inch-long piece of gingerroot, peeled and sliced into coins
• 2 garlic cloves, peeled
• 4 lbs skinless chicken drumsticks and thighs, rinsed and patted dry
• Vegetable oil, for brushing
• Lime wedges, for garnish

Instructions

1. For the marinade, combine all ingredients except for the 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 the marinade penetrate the meat. Transfer chicken to a large glass or ceramic baking dish and pour in the marinade, turning chicken pieces to coat. Cover dish with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 450°F. Remove chicken pieces from marinade and transfer to a roasting pan. Drizzle with vegetable oil.
4. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes.
5. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.