Step 1

Prep Chicken: Use a sharp knife to make 4 (2-3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside.

Step 2

Marinate: In a bowl large enough to fit the chicken, combine all the ingredients listed under Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (I use kitchen gloves to do this). Cover and refrigerate for at least 6 hours, up to 48 hours (the longer the better!). When ready to prepare, take out of the fridge and allow to come closer to room temperature.

Step 3

Preheat + Prep (see Note 1 for Air-Frying): Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.) Place the leg quarters meat side up on the baking sheet/rack. Reserve the excess marinade.

Step 4

Bake + Broil: Bake for 30 minutes, flipping the pieces midway, until cooked through (165°F/73.9°C). Turn on the Broil Function to High (550°F/288°C). (If you don’t have a broil function, turn it to the highest heat setting.) Remove the chicken from the oven and flip the chicken once again so the meaty side is on top. Brush/baste the remaining marinade over the chicken pieces. Place back in the oven and broil for 4-5 minutes, until lightly charred (timing will depend on your oven). If not charred within 6 minutes (mine is usually not), move your oven rack on the top shelf so it’s close to the heat source. Continue to broil for another 1-2 minutes. Remove from the oven and allow to rest for 5 minutes. (See Post for Smoking with the Charcoal Method) Garnish with cilantro and serve with lime/lemon, thinly sliced red onion, and Mint Raita or Imli (Tamarind) Chutney.