Recipe · Crispinator® Max

Tandoori chicken

Name: Tandoori chicken
Yield: 4 servings
Ingredients: ½ cup whole-milk Greek yogurt; 2 garlic cloves, grated; 1 Tbsp vegetable oil; 1 Tbsp grated ginger (from a 1-inch piece); 1 Tbsp fresh lemon juice; 2 tsp kosher salt; 2 tsp paprika; 1½ tsp garam masala; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground turmeric; ¼ tsp smoked paprika; 1 pinch ground cayenne (optional); 4 chicken leg quarters (about 2½ lb total); Red onion slices, for serving (optional); Cilantro sprigs, for serving (optional); Lime wedges, for serving (optional)

The yogurt marinade does the heavy lifting in this recipe, tenderizing the chicken and infusing every nook and cranny with the spices. It takes a little planning ahead but the recipe is almost entirely hands-off.

Appliance: Crispinator® Max
Setting: Roast · 375°F
Time: 6 hr 45 min
Makes: 4 servings

Ingredients

For the marinade

½ cup whole-milk Greek yogurt
2 garlic cloves, grated
1 Tbsp vegetable oil
1 Tbsp grated ginger (from a 1-inch piece)
1 Tbsp fresh lemon juice
2 tsp kosher salt
2 tsp paprika
1½ tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp smoked paprika
1 pinch ground cayenne (optional)

For the chicken

4 chicken leg quarters (about 2½ lb total)
Red onion slices, for serving (optional)
Cilantro sprigs, for serving (optional)
Lime wedges, for serving (optional)

Method

In a large bowl, add all the marinade ingredients and stir well to combine.
Turn the chicken legs skin side down and make ¼-inch slits all over the leg and thigh meat. (This helps absorb the flavors from the marinade.)
Add the chicken to the marinade and toss to coat, massaging it into the slits and under the skin.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours and up to 24 hours (the longer it marinates, the better the flavor).
Line the baking pan with aluminum foil and place the chicken on it skin side up.
Slide the wire rack into the oven’s lower position.
Place the baking pan in the oven and set to Roast at 375°F for 20 minutes.
When time is up, check the chicken’s internal temperature with an instant-read thermometer. It should be 152°F in the thickest part of the thigh. If it’s not quite there, roast for about 5 minutes more.
Carefully remove the baking pan and move the rack to the top position. (If the chicken is too tall to fit on the top rack, keeping it on the middle position is ok, it just may take a little longer to brown.)
Return the chicken to the oven and set to Low Broil for 7 minutes. Broil, rotating once halfway through, until the chicken is golden brown and charred in spots and an instant-read thermometer inserted in the thickest part of the thigh reads 180°F, about 5 to 7 minutes.
Serve with onion, cilantro and lime wedges, if desired.