Tandoori grilled chicken Recipe

• 6 chicken leg quarters (drumstick+thigh), skinned, and trimmed
• kosher salt, 1 t
• lemon juice, 1 T
• yogurt, 2 cups
• lemon juice, 1 T
• ground cumin, 1 T
• ground coriander, 1 t
• paprika, 2 t
• cardamom seeds (hulled), 1/4 t
• cloves (whole), 1/4 t
• ground black pepper, 1/2 t
• kosher salt, 1 t
• turmeric, 1 t
• garam masala, 1 t (can substitute 1/4 t each allspice, nutmeg and cinnamon)
• onion powder, 1 T
• garlic powder, 1 t
• cayenne pepper, to taste (I usually use 1/2 t)
• garlic butter, 1/4 cup
• oil, 1/4 cup

1. Make 2-3 shallow cuts (1/4a deep) on the fleshy side of each chicken leg.
2. Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
3. In a large bowl, whisk together the yogurt and lemon juice.
4. Grind together all the spices; add the spice mixture to the yogurt.
5. Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
6. Marinate in the refrigerator overnight, turning at least once.
7. Shake excess marinade off of the chicken.
8. Brush the chicken with a 1:1 mixture of garlic butter and oil.
9. On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes.
10. Warning: there will be flare-ups!
11. Serve with lime wedges (to be squeezed over the meat at the time of eating).

chicken, kosher salt, lemon juice, yogurt, lemon juice, ground cumin, ground coriander, paprika, cardamom seeds, ground black pepper, kosher salt, turmeric, garam masala, onion, garlic, cayenne pepper, garlic butter, oil

Taken from cookeatshare.com/recipes/tandoori-grilled-chicken-58 (may not work)