Tandoori Chicken (Minus the Tandoor Oven)

 

 

Basic Tandoori Spice Blend

1 tsp. each:
            ground ginger
            ground cumin
            ground coriander
            paprika
            turmeric
            salt
            cayenne pepper

 

Junkies Version of Tandoori Chicken (pictured above)

 

1 cup yogurt, plain
1 Tbsp. lemon juice
1 tsp. ground ginger
1 tsp. allspice
1 tsp. smoked paprika
1 tsp. fresh ground black pepper
1 tsp. ground cinnamon
1 tsp. ground cayenne pepper
2 tsp. ground cumin
2 tsp. salt
1 Tbsp. garlic, minced
1 Tbsp. Thai chili paste with garlic
12 pieces chicken (dark meat is more tender)

 

Preparation:

In a small bowl, mix the yogurt and lemon juice.
Add all spices, garlic, and chili paste, and whisk until smooth.
Put pieces of chicken in a large zip-lock bag and add the marinade to each bag.
Closed the bag and massage the bag until the chicken is thoroughly coated.
Open bag and remove most of the air.
Refrigerate at least 8 hours. The longer the better!
When you are ready to cook, line a large pan with foil, use a rack so heat can circulate under the chicken.
Pre-heat your oven to 425.
Place the chicken pieces so they are not touching. 
Bake for 45 minutes and turn the chicken after 30 minutes of cooking time, then roast for another 15 minutes.
Turn the oven off and let the chicken rest in the oven for 25 minutes.