Recipe: Ruth Reichl's Tandoori Chicken (with yogurt marinade, oven roasted)

TANDOORI CHICKEN

"The lonely sound of rain thrums through this fog-shrouded valley Need some spice. Yogurt-cloaked chicken scented with curry. So consoled."



" an old favorite, a dish we developed for Gourmet's television show Diary of a Foodie. The yogurt marinade turns ordinary chicken legs into something smooth, velvety, and filled with mysterious flavors. The lactic acid tenderizes the meat, allowing the spices to penetrate the flesh until it sings with flavor. The high heat of the oven gives it a few attractive charred spots, which makes the chicken look as delicious as it tastes. But now I began measuring fresh spices and squeezing limes, trying to make a good recipe better."

6 whole chicken legs (legs and thighs) or 12 thighs
Fresh mint
Fresh cilantro
1 cup whole-milk yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cayenne pepper
3 cloves garlic, minced
1 knob fresh ginger
1 shallot
1 lime
1 teaspoon salt
Ground black pepper
Ground cinnamon
Paprika

Pull the skin off the chicken; discard the skin. Chop up a handful of mint and another of cilantro and stir them into the yogurt, along with the coriander, cumin, turmeric, cayenne, garlic, and a tablespoon of fresh minced ginger. Slice the shallot and add that to the mix. Squeeze in the juice of the lime and add a teaspoon of salt, a lot of freshly ground black pepper, and dashes of cinnamon and paprika. Slather the chicken all over with this mixture, and allow it to sit in the refrigerator for 4 to 12 hours.

WHEN READY TO COOK:
Preheat the oven to 500 degrees F. Put the chicken on a foil-lined baking pan.

Roast for about half an hour. (It's not necessary, but if you have a rack, set the chicken on the rack over the foil-lined pan.)

Wonderful finger food-and terrific cold the next day.

Makes 6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: My Kitchen Year by Ruth Reichl