Tandoori Chicken (Cook's Illustrated) Recipe - (4.1/5)

Name: Tandoori Chicken (Cook's Illustrated) Recipe - (4.1/5)
Ingredients: 2 tablespoons vegetable oil; 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons); 2 tablespoons grated fresh ginger; 1 tablespoon garam masala (recommended "McCormick Schilling", found at most grocery stores); 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 cup plain whole-milk yogurt (I used Greek non-fat); 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges; 2 teaspoons table salt; 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

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Authentic versions of Tandoor Chicken calls for a 24-hour marinade and a tandoor, a traditional beehive-shaped clay oven—requirements that keep the dish mainly in the...

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Ingredients

2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (recommended "McCormick Schilling", found at most grocery stores)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (I used Greek non-fat)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed