Tandoori Roast Chicken
Ingredients
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon salt Pantry
1 teaspoon ground cardamom
1 teaspoon cayenne pepper
8 ounces plain yogurt
3 cloves garlic, minced
1 1-inch piece of ginger, peeled and minced
2 whole, bone-in, skin-on chicken legs, cut into 2 drumsticks and 2 thighs
1/2 red onion, cut into 1/8ths
Directions
In a mixing bowl, combine the spices, salt, and yogurt. Mix well to combine.
Combine the chicken and onions with the yogurt mixture in an air-tight storage container or a zip-top bag. Make sure the yogurt covers every piece of chicken.
Let marinate for at least an hour (and up to 12 hours).
Preheat the oven to 450 degrees F.
Line a baking sheet with foil and spray or grease.
Arrange the marinated chicken and onions on the baking sheet, making sure to leave space between each piece of chicken.
Roast for 27-30 minutes, until the chicken is slightly blackened on the outside, and the meat is tender on the inside.
Let the chicken rest for 5 minutes before serving.
