Frango tandoori

Ingredientes

• 3 pounds bone-in, skin-on chicken parts (drumsticks, thighs, and breasts)
• 1 cup Greek yogurt
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon ground turmeric
• 2 teaspoons Kashmiri chile powder
• 2 teaspoons ground cumin
• 1 teaspoon anise seeds, ground
• 1 small pod black cardamom, ground
• 2 lemons, 1 juiced, 1 cut into wedges
• 1/4 cup ghee, melted
• 1/2 cup cilantro, leaves picked and coarsely chopped

Modo de preparo

1. 1

   Combine the chicken: In a large bowl, combine the chicken, yogurt, garlic, ginger, salt, black pepper, turmeric, Kashmiri chile powder, cumin, anise seeds, cardamom, cinnamon, and lemon juice. Toss to coat the chicken well. Cover or transfer to an airtight container and marinate in the fridge for 24 to 48 hours.

2. 2

   An hour before cooking, remove the chicken from the refrigerator and leave it on the counter to take the chill off.

3. 3

   Preheat the oven to 400°F. Coat a half-sheet pan with the melted ghee.

4. 4

   Spread the chicken in an even layer on the pan and transfer to the oven. Cook until the chicken starts to form a crust, the juices are running clear, and the internal temperature is between 150° and 155°F, about 20 to 25 minutes, rotating the pan and turning the chicken over halfway through.

5. 5

   Turn the broiler on high and continue cooking until the skin edges start to char and the chicken is a crusty brown, anywhere from 2 to 5 minutes depending on your broiler. Make sure the internal temperature does not exceed 160°F, as the chicken will continue cooking as it rests.

6. 6

   Remove from the oven and allow the chicken to rest before transferring it to a platter along with all the juices. Sprinkle with the cilantro and serve with the lemon wedges for squeezing.