Tandoori-Style Chicken
Original recipe by The Williams Sonoma Cookbook, pg. 191
1 chicken, 4 lb., patted dry and cut into serving pieces
2 T fresh lemon juice
1 1/2 C low fat plain yogurt
1 small yellow onion, chopped
2 cloves garlic, chopped
1 T minced fresh ginger
2 tsp. ground coriander seeds
2 tsp. ground cumin
1 tsp. sweet or hot Hungarian paprika
1/4 tsp. each ground turmeric, cardamom, and cinnamon
1/8 tsp. cayenne pepper
2 T canola oil
1 1/2 basmati rice, cooked according to package directions
Remove the skin from all of the chicken pieces except the wings. Place all the chicken pieces in a 9x13 baking dish and brush them with the lemon juice. To make the marinade, in a blender or food processor, combine the yogurt, onion, garlic, ginger, coriander, cumin, paprika, turmeric, cardamom, cinnamon, and cayenne. Process until thoroughly combined. Pour the marinade over the chicken and stir to coat well. Cover with plastic wrap and refrigerate, turning occasionally, for at least 8 hours overnight.
Preheat the oven to 500 degrees. Select a baking pan large enough to hold the chicken in a single layer and line it with aluminum foil. Transfer the chicken, with any clinging marinade, to the prepared baking pan. Drizzle with the oil. Roast until an instant-read thermometer inserted into the thickest part of the breast (but not touching the bone) registers 160 degrees F and the meat shows no sign of pink when the thickest parts are cut into near the bone, about 30 minutes. Serve hot with basmati rice.