Tandoori Chicken

Step 1

Peel and finely chop 1 (1 1/2-inch) piece ginger, then continue to mash the ginger into the cutting board with the flat part of a knife and chop until a paste forms. Transfer 1 tablespoon of the paste to a large bowl. Repeat chopping and mashing 3 to 4 garlic cloves until a paste forms, then add 1 tablespoon of the paste to the same bowl. Discard any remaining ginger and garlic. Juice 1/2 medium lime into the bowl. Add 2 teaspoons kosher salt and stir to combine.

Step 2

Remove and discard the skin from 4 whole chicken legs. Use a knife to make 4 to 5 long slashes about 1/2-inch deep into the meat of each leg (do not cut all the way through to the bone). Add the chicken to the bowl and massage the seasonings into the chicken vigorously with your hands. Let sit at room temperature for 1 hour, or cover and refrigerate for up to 2 days.

Step 3

Juice 1/2 medium lime into a medium bowl. Add 1/2 cup plain whole-milk Greek yogurt, 1/2 cup cream of choice if using, 1 tablespoon Kashmiri red chile powder, 1 tablespoon mustard seed oil, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1 teaspoon black pepper, 1 teaspoon ground turmeric, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.

Step 4

Add to the bowl of chicken and massage the seasonings into the chicken vigorously with your hands. Cover and refrigerate for at least 2 hours or up to 2 days. The more time the chicken marinates, the more flavorful it will be.

Step 5

Let 1 tablespoon unsalted butter sit at room temperature until softened. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Letting the excess marinade drip back into the bowl, place the chicken legs on a rimmed baking sheet lined with aluminum foil. Roast for 15 minutes. Flip the chicken and brush with the butter. Roast until cooked through and an instant-read thermometer inserted into the thickest part registers at least 165ºF, 15 to 25 minutes more.

Step 6

Heat an outdoor grill for direct, medium heat (about 350ºF). Clean the grill grates if needed and lightly oil with a paper towel dipped in vegetable oil. Letting the excess marinade drip back into the bowl, place the chicken legs on the grill. Cover and grill, flipping the chicken every 10 minutes, until cooked through and an instant-read thermometer inserted into the thickest part registers at least 165ºF, 30 to 40 minutes total.

Step 7

Serve with thinly sliced rings of red onion, lime wedges, and/or roti if desired.