Back to 4 servings chicken 2 pounds bone-in chicken legs or drumsticks, skin removed, with 3 to 4 deep slits in each piece marinade 0.5 cup thick plain yogurt, full-fat or Greek style 1 tablespoon ginger-garlic paste, or equal parts grated ginger and garlic 1 tablespoon lemon juice 1 tablespoon neutral oil, mustard, avocado or grapeseed 1.5 teaspoons Kashmiri red chili powder, mild, for color more than heat; use 1 teaspoon for less heat or substitute paprika 0.5 teaspoon ground turmeric 2 teaspoons garam masala, or tandoori masala 1 teaspoon ground coriander 0.5 teaspoon ground cumin 1 tablespoon dried fenugreek leaves (kasuri methi), crushed between your palms 1.5 teaspoons kosher salt, use less for fine salt finish 2 tablespoons melted butter or neutral oil, for brushing at the end serving 1 small red onion, thinly sliced, for serving 1 lemon, cut into wedges, for serving 2 tablespoons chopped fresh cilantro, for garnish
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1 Step 1: Pat the chicken dry and make 3 to 4 deep diagonal slits in each piece so the marinade reaches the bone.2 Step 2: Whisk the yogurt, ginger-garlic paste, lemon juice, oil, chili powder, turmeric, garam masala, coriander, cumin, crushed fenugreek and salt into a smooth, thick marinade. Taste and adjust the salt and heat.3 Step 3: Slather the marinade over every piece of chicken, pushing it down into the cuts. Cover the chicken and chill it for a minimum of 6 hours and a maximum of 24 hours.4 Step 4: Take the chicken out of the refrigerator about 30 minutes before cooking so it cooks more evenly. Preheat the oven to 400°F (200°C) and set a greased wire rack over a foil-lined rimmed baking sheet.5 Step 5: Arrange the chicken on the rack with space between the pieces and roast for 15 minutes, basting with any reserved marinade.6 Step 6: Turn the pieces, brush with melted butter or oil, and roast for 10 to 15 minutes more, until the thickest part reads 165°F (74°C) on an instant-read thermometer and the juices run clear.7 Step 7: Switch the oven to broil on high and broil the chicken 3 to 5 minutes, watching closely, until charred spots appear on the surface.8 Step 8: Rest the chicken for 5 minutes. Garnish with cilantro and serve with lemon wedges and thinly sliced red onion.getsaucepan.com/r/f7125d8f-6de9-518b-b6dc-80d761332cf6
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