Spicy Indian Chicken

• 1 tablespoon ground cumin seeds
• 1 tablespoon paprika
• 1 1/2 teaspoons cayenne pepper, or to taste (if you use less, increas paprika to make up for it)
• 1 tablespoon ground turmeric
• 1 to 1 1/2 teaspoons pepper
• 2 teaspoons salt, or to taste
• 2 to 3 cloves garlic, minced
• 6 tablespoons lemon juice
• 6 leg-thigh pieces of chicken, skinned and cut apart
• 3 tablespoons vegetable oil

1. Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
2. Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
3. Preheat oven to 400 degrees.
4. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes.
5. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
6. Remove chicken pieces to a warm serving platter.
7. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced.
8. Pour sauce over chicken and serve with rice pilaf.

ground cumin, paprika, cayenne pepper, ground turmeric, pepper, salt, garlic, lemon juice, thigh, vegetable oil

Taken from cooking.nytimes.com/recipes/3312 (may not work)