Tandoori-Style Chicken with Mint

Name: Tandoori-Style Chicken with Mint
Yield: serves 4
Ingredients: 4 whole chicken legs (about 2 3/4 pounds), skinned and separated into drumsticks and thighs; 1 teaspoon salt; 2 tablespoons lemon juice; 1/2 medium onion, chopped; 3 cloves garlic, chopped; One 3-inch piece fresh ginger, peeled and chopped; 1/2 teaspoon cayenne pepper; 1 teaspoon garam masala, homemade (page 285) or store-bought; 2 teaspoons ground cumin seeds; 1 cup plain yogurt; 3 tablespoons olive or canola oil or ghee; 4 tablespoons finely chopped fresh mint

December 9, 2011

An 8–24-hour marination period is required here. This chicken tastes just as good cold as it does hot, making it perfect for everyday meals, formal dinners, and picnics. (Once cooked, if properly wrapped and refrigerated, the chicken will hold for 5–6 days.)

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