Fake Tandoori Chicken Recipe

• 2 1/2 cups plain whole-milk yogurt
• 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
• 1 red Fresno chile or Thai chile, stemmed and coarsely chopped
• 3/4 cup medium-dice yellow onion
• 1 tablespoon peeled, finely chopped fresh ginger (from about 1 3-inch piece)
• 1 medium garlic clove, coarsely chopped
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 2 teaspoons garam masala
• 1 (4- to 5-pound) whole chicken

1. Place all of the ingredients except the chicken in a food processor fitted with a blade attachment.
2. Process until almost completely smooth, about 10 seconds.
3. Pour the marinade into a large resealable bag.
4. Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until its well coated.
5. Place in the refrigerator in a baking dish and marinate at least 8 hours and up to 24 hours, turning the chicken at least once if possible.
6. Heat the oven to 400 degrees F and arrange a rack in the middle.
7. Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.
8. Line a rimmed baking sheet with aluminum foil.
9. Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade.
10. Place the chicken on the baking sheet.
11. Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees F, about 1 hour.
12. (If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.)
13. Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.

milk, freshly squeezed lime juice, red, onion, fresh ginger, garlic, paprika, kosher salt, garam masala, chicken

Taken from www.chowhound.com/recipes/fake-tandoori-chicken-30919 (may not work)