Indoor Grilling: Twice-Cooked Mock Tandoori Chicken Recipe

• 8 chicken thighs, or thighs and drumsticks
• 2 tablespoons peanut or vegetable oil
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 4 or 5 garlic cloves, smashed
• 1 2-inch piece of ginger, peeled and chopped (or use 2 teaspoons dried ginger)
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• Cayenne or chopped fresh chilies or crushed red chili flakes to taste, optional
• 3 cups plain yogurt

1. Heat oven to 300u0b0F. Put chicken in a 13x9 baking pan.
2. Heat oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
3. Heat grill to high heat. Remove chicken from yogurt sauce, scraping away any excess. Grill chicken, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.
4. Talk

chicken, peanut, onion, salt, garlic, ginger, ground coriander, ground cardamom, paprika, ground cumin, cayenne, plain yogurt

Taken from www.seriouseats.com/recipes/2009/03/indoor-grilling-twice-cooked-mock-tandoori-chicken-recipe.html (may not work)