Tandoori Chicken
 This tandoori chicken looks as good as it tastes—juicy, charred, and full of warm spices. Ingredients 1 tablespoon paprika 1 tablespoon garam masala (substitute curry powder if you can't find it) 1 tablespoon ground cumin 1 tablespoon ground coriander ½ teaspoon ground turmeric ½ teaspoon cayenne pepper (use ¼ teaspoon for less heat) 3 tablespoons peeled and roughly chopped fresh ginger (see note) 7 garlic cloves, peeled and roughly chopped ¼ cup whole milk Greek yogurt Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice) ¼ cup vegetable oil 2½ teaspoons salt 12 chicken drumsticks (about 4 pounds) 1 (9 ounce) jar mango chutney, for serving (optional) A few sprigs cilantro, for garnishing the platter (optional) Lime wedges, for serving (optional) 1 tablespoon paprika 1 tablespoon garam masala (substitute curry powder if you can't find it) 1 tablespoon ground cumin 1 tablespoon ground coriander ½ teaspoon ground turmeric ½ teaspoon cayenne pepper (use ¼ teaspoon for less heat) 3 tablespoons peeled and roughly chopped fresh ginger (see note) 7 garlic cloves, peeled and roughly chopped ¼ cup whole milk Greek yogurt Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice) ¼ cup vegetable oil 2½ teaspoons salt 12 chicken drumsticks (about 4 pounds) 1 (9 ounce) jar mango chutney, for serving (optional) A few sprigs cilantro, for garnishing the platter (optional) Lime wedges, for serving (optional) Instructions In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant. Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth. Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil. Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Transfer the chicken to a platter and garnish with cilantro sprigs and lime wedges, and serve with mango chutney on the side. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant. Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth. Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil. Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Transfer the chicken to a platter and garnish with cilantro sprigs and lime wedges, and serve with mango chutney on the side. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Serving size: 3 drumsticks (nutritional data does not include chutney) Calories: 807 Fat: 53g Saturated fat: 11g Carbohydrates: 8g Sugar: 1g Fiber: 2g Protein: 73g Sodium: 1884mg Cholesterol: 369mg Serving size: 3 drumsticks (nutritional data does not include chutney) Calories: 807 Fat: 53g Saturated fat: 11g Carbohydrates: 8g Sugar: 1g Fiber: 2g Protein: 73g Sodium: 1884mg Cholesterol: 369mg