Tandoori Chicken, from A Spoonful of Ginger by Nina Simonds
6-7 chicken legs or thighs (we used thighs)
1 1/2 cups plain yogurt
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic
1 teaspoon dried chili flakes (too taste)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons dried oregano
3/4 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon black pepper.
Several hours or the day before cooking, prick the skin of the chicken thoroughly with a fork so that the marinade can penetrate (I wasn't actually able to make holes with my fork, but this didn't seem to matter).
Mix the marinade ingredients in a bowl, add the chicken legs, and turn them in the marinade. Cover the bowl and let the chicken marinade several hours or overnight if possible (we made it up in the morning before going to campus, then baked at about 6).
For grilling: Prepare a medium hot fire for grilling. Arrange the meat 3 inches from the source of heat, cover, and grill about 8-10 minutes per side, until cooked through.
For baking: Preheat the oven to 400F. Roast 45 minutes, turning once, until crispy brown and cooked. Remove, cool slightly, and serve with vegetables and rice.
I should note that if you only use 6 pieces of chicken as called for, this does not make much food. With a side dish, Dani and I ate it all up, and probably could have eaten more. Plan accordingly. You could probably increase the meat by 1-1/2 or 2 times without needing more marinade, as well. We baked, rather than grilling, putting the chicken on the broiler pan. Oh, also, for lack of a better place to mention it, Dani recently discovered that an easy way to mince fresh ginger is to peal it and then grate it with the coarse side of the grater (whereas generally you use the fine side when you want grated ginger). Just FYI. Enjoy!