So I normally feel that I have consistently failed at making good indian food. This is an exception. The flavor was perfect, and while it looks burnt, it isn't really. The first milimeter of skin has a perfect char, and the rest of the meat is super juicy.

Tandoori Chicken:




2-3 lbs of chicken legs and wings

2 1/2 cups plain yogurt

 6 oz can of tomato paste

1 tbs minced ginger

6 cloves garlic, minced

3 bay leaves crumbled

2 tsp ground cumin

2 crushed dry red peppers

1/2 tsp cloves

2 tsp cinnamon

Kosher salt and cracked black pepper to taste (4 tsp's of each)

1/2 tsp crushed cardamon seeds or ground cardamom

1 tsp ground coriander

3 limes cut into quarters (for serving)



Directions:

Add all of the spices and tomato paste to the yogurt, mix well.

Massage the chicken well all over with the yogurt spice mixture.

Marinate chicken for at least 4 hours.

Remove chicken from marinade and let some of the marinade drip off and cook the chicken over very hot charcoal or in a hot 450 degree oven for 45 minutes.

Seve eith a lime wedge for squeezing over the chicken.


For the rice and salad


1 cup, basmati rice (steamed)

2 cucumber, halved, deseeded and sliced

1 red onion, finely sliced

2tbsp plain yogurt

2tbsp olive oil

2tsp mint sauce
2tsp white wine vinegar