Tandoori Chicken Ahmed

• 4 cardamom pods
• 1 cup plain low-fat yogurt
• 1 tablespoon ground ginger
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 3 1/2 pounds chicken drumsticks (about 15)

1. Remove seeds from cardamom pods, discarding pods, and grind seeds fine.
2. In a large bowl whisk together all ingredients except chicken until combined well.
3. Add chicken, turning to coat well.
4. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day.
5. Preheat oven to 450 F. Lightly oil rack of a broiler pan and line bottom of pan with foil.
6. Transfer chicken, reserving marinade, to rack and roast in upper third of oven 20 minutes.
7. Turn chicken over and baste with some reserved marinade, discarding remainder.
8. Roast chicken 15 minutes more, or until golden and cooked through.

cardamom pods, yogurt, ground ginger, salt, sugar, turmeric, chili powder, cinnamon, chicken

Taken from www.epicurious.com/recipes/food/views/tandoori-chicken-ahmed-14032 (may not work)