Tandoori-Style Chicken with Mint

• 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

1. Cut 2 deep diagonal slits into the fleshy parts of each thigh and 2 diagonal slits into both fleshy sides of each drumstick.
2. Put the chicken parts on a large plate in a single layer.
3. Rub both sides first with the salt and then the lemon juice.
4. Set aside for 20 minutes.
5. Meanwhile, put the onions, garlic, ginger, cayenne, garam masala, cumin, and yogurt into a blender and blend until you have a smooth paste.
6. Put the chicken and all accumulated juices in a bowl.
7. Add the paste from the blender and mix well.
8. Cover and refrigerate overnight or 24 hours.
9. Preheat oven to 500F.
10. Remove chicken from the marinade and lay the pieces in a single layer in a baking tray.
11. Brush with oil and then sprinkle with half the mint.
12. Bake 15 minutes.
13. Turn the pieces over, brush with more oil, and sprinkle the remaining mint over the top.
14. Bake another 5 minutes.

chicken, salt, lemon juice, onion, garlic, ginger, cayenne pepper, garam masala, ground cumin, plain yogurt, olive, fresh mint

Taken from www.epicurious.com/recipes/food/views/tandoori-style-chicken-with-mint-373777 (may not work)