Tandoori Chicken

Here's the first of the two recipes I promised from GAW. (This one is easier, because it's from Emeril on foodnetwork.com. I'll try to get to the palak paneer in the next day or two.)


Four bone-in chicken legs with thighs, or eight thighs, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, seeded
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Directions

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a food processor, combine the oil, onion, garlic, ginger and pepper, and process on high speed to a paste. Add the spices and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Grill or bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.