Tandoori-Style Roasted Chicken Legs

• 2 1/2 pounds bone-in, preferably skinless, chicken drumsticks, thighs, or a combination
• 1/2 cup plain yogurt, whole-milk or low-fat
• 3 garlic cloves, minced
• 2 tablespoons finely grated fresh ginger (from a 1-to 1 1/2-inch piece)
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 1 teaspoon garam masala (see Notes)
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika, sweet or hot
• 1/4 teaspoon cayenne
• 3 tablespoons unsalted butter, melted
• 1 large white onion (about 12 ounces)
• 1 tablespoon peanut oil or other neutral-tasting oil
• Kosher salt
• 1/4 cup lightly packed fresh cilantro leaves and tender stems, coarsely chopped
• 1 lime, cut into wedges

1. Marinate the chicken: If necessary remove the skin from the chicken pieces.
2. With a paring knife or boning knife, cut diagonal slashes about 1/2-inch deep into the fleshy parts of the chicken pieces.
3. Make 3 to 4 slashes in each piece, about 1 inch part.
4. Transfer the chicken to a zip-top bag or baking dish.
5. In a small bowl, combine the yogurt, garlic, ginger, lime juice, cumin, garam masala, salt, paprika, and cayenne.
6. Toss the chicken with the marinade, massaging the pieces so the marinade gets into the slits and evenly covers all surfaces.
7. Seal the bag or cover the dish with plastic wrap and refrigerate for 4 to 6 hours.
8. Heat the oven: Position a rack in the center of the oven and heat to 500 degrees (475 degrees convection).
9. Let the chicken sit at room temperature as the oven heats, at least 30 minutes.
10. Roast the Chicken: Arrange the chicken pieces skin side up about 2 inches apart on a broiler pan or on a wire rack set above a heavy-duty rimmed baking sheet, leaving on as much of the marinade as possible.
11. You can scrape any extra marinade onto the chicken, as long as it doesnt puddle up on the pan; it will cook down and make a sort of crust on the chicken as it roasts.
12. Drizzle the top of the chicken pieces with 1 tablespoon of the melted butter.
13. Roast, flipping the chicken after about 10 minutes and drizzling with another tablespoon of butter.
14. (Start the onions at this point; see step ) Continue roasting until tender and cooked through, 20 to 25 minutes total.
15. The best doneness test is to cut into a piece with a paring knife to see that its cooked throughout and the meat pulls away from the bone easily.
16. If you use an instant-read thermometer inserted into a thick piece of chicken (not touching bone), it should register 180 to 190 degrees.
17. Meanwhile char the onion: Cut the onion in half lengthwise (through the root end) and trim the ends, cutting the base at an angle to remove the root end.
18. Slice each half crosswise into 1/4-inch half-moons.
19. With your fingers, separate the half-moons into shreds.
20. Heat a heavy 8- or 9-inch skillet (cast iron is best) over high heat until very hot, about 2 minutes.
21. Add the oil, immediately swirl the pan to distribute the oil, and add the onions.
22. Do not stir until the onions begin to color, then add a pinch of salt and saute, stirring occasionally, until charred in spots and slightly softened, about 8 minutes.
23. Transfer the onions to a warm serving platter and cover with foil.
24. Serve: Transfer the chicken to the serving platter, nestling the pieces among the onions.
25. Drizzle the remaining tablespoon of butter on top, sprinkle with cilantro, and arrange the lime wedges around the edges.
26. Cover with foil and let sit for 5 to 10 minutes to allow the chicken to rest and the flavors to meld.
27. Serve the chicken accompanied by the charred onion and lime wedges.

chicken, plain yogurt, garlic, ginger, lime juice, cumin seeds, garam masala, kosher salt, paprika, cayenne, unsalted butter, white onion, peanut oil, kosher salt, cilantro, lime

Taken from www.cookstr.com/recipes/tandoori-style-roasted-chicken-legs (may not work)