Oven-Baked Tandoori Chicken

Yield
8 Servings
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes
Ingredients
1 cup plain Greek yogurt
5 garlic cloves (minced)
2 tablespoons olive oil
1 lime (zested and juiced)
1 tablespoon grated ginger
1 tablespoon garam masala
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika or smoked paprika
2 teaspoons coriander powder
1 teaspoon tumeric powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
3 pounds chicken drumsticks and thighs (skinless, bone-in)
Raita Sauce (optional)
Additional Ingredients
3⁄4 c yogurt or sour cream
1⁄4 c finely chopped cucumber
2 T chopped cilantro
1⁄2 t cumin
1⁄2 t garam masala
1⁄4 t salt
Instructions

Mix ingredients to make raita, if using, and refrigerate. Mix all remaining ingredients except chicken in a large container with a lid. Pat chicken pieces dry, then deeply score with a paring knife for the chicken to absorb the marinade. Generously coat chicken in marinade, cover, and refrigerate for 6 to 24 hours. 

Preheat oven to 450 F. Line a baking tray with foil and place an oven-safe metal rack on top. Spray rack with cooking spray. Lay coated chicken pieces on rack, leaving some space in between them. Roast on middle rack 20 minutes, flip chicken, then roast another 20 to 25 minutes, until cooked through. Broil for 5 to 7 minutes until lightly charred. Serve hot, with raita and naan bread if desired.

Notes

Per serving: 380 calories, 24 grams fat (7 grams saturated fat), 180 milligrams cholesterol, 536 milligrams sodium, 4 grams total carbohydrates, 
1 gram fiber, 41 grams protein.