Oven Tandoori Chicken

Ingredients

• 2 tablespoons vegetable oil
• 6 garlic cloves, minced or pressed
• 2 tablespoons grated fresh ginger
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 cup plain yogurt
• 4 tablespoons lime juice, divided
• 2 teaspoons table salt
• 3 lbs chicken parts, bone-in but skin removed and excess fat trimmed away
• 1 lime, cut in wedges

Directions

1. 1

   Heat oil in small skillet until shimmering. Add garlic and ginger and saute 1 minute or until fragrant. Add garam masala, cumin and chili powder; saute another 1 minute or until fragrant. Move half the mixture to a bowl and add yogurt and 2 tbsp lime juice.

2. 2

   In another bowl, combine remaining spice mixture with remaining lime juice and salt. Lightly score skin side of chicken pieces with a sharp knife, making 2-3 cuts one inch apart and 1/8 inch deep. Place chicken in bowl and toss with spices until coated. Let stand 30 minutes at room temperature.

3. 3

   Place oven rack in upper-middle position and preheat to 325°F Pour reserved yogurt mixture over chicken parts and toss until evenly but thickly coated. Wrap a sheet pan with foil and place a wire rack inside. Arrange chicken, scored side down, on rack. Discard remaining yogurt mixture. Bake chicken 15-25 minutes, until breasts register internal temperature of 125°F and legs and thighs read 130°F Watch carefully and remove pieces to a plate as they are done; smaller pieces may cook faster.

4. 4

   When all pieces are done, remove chicken from oven and turn oven up to broil; preheat a full 10 minutes. Just before returning chicken to broiler, turn pieces scored-side up. Broil until lightly-charred in spots and internal temperature is 165°F for breasts, 175°F for legs and thighs, 8-15 minutes. Transfer to serving platter, tent with foil and rest 5 minutes. Serve with lime wedges alongside.