This is another recipe I like to use dark meat for. Legs are easy to handle and are the perfect portion for little ones. Also, our farmer’s market recently introduced a new lower-waste packaging design for local legs and wings.
Marinade for 4 pieces of chicken:
1/3 Cup plain yogurt
1 tsp each ground coriander, cumin, fresh grated ginger, chili powder, salt, black pepper
2 cloves garlic, minced
Whisk marinade in a bowl large enough to hold chicken. Mix well. The salt is very important in this marinade. It helps the meat soak up the marinade much like when brining chicken.
Score chicken pieces with a sharp knife. Coat chicken in marinade and let rest in the fridge for at least 30 minutes. Chicken can soak for up to 6 hours.
Set broiler to high. Heat cast iron skillet on stove top on high heat. Add a little olive or vegetable oil to the pan. Just before oil smokes, add chicken pieces. Do not shake off marinade.
Spoon marinade over chicken carefully to avoid popping or splashing. Let chicken cook without turning for 5 minutes. Transfer skillet full of chicken to broiler for 15 minutes or until pieces are cooked through. Use a middle rack and keep your broiler closed. This creates a very hot oven without putting the chicken too close to the heat source.
** Tandoori Chicken in an Indian restaurant is usually red. If you wish to add food coloring to the marinade, go for it.