Though not exactly authentic, this recipe gives a nod to tandoori chicken. Make a quick and easy marinade of yogurt, lime juice, Thai chile, ginger, garlic, onion, paprika, and garam masala in the food processor, then put it in a resealable bag. Stick the chicken in the bag, let it marinate all day or overnight, and then roast it until perfectly browned. Serve with curried new potatoes and spinach dal for an Indian-inspired meal.
2 1/2 cupsplain 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
1Place all of the ingredients except the chicken in a food processor fitted with a blade attachment. Process until almost completely smooth, about 10 seconds.
2Pour the marinade into a large resealable bag. Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until it’s well coated. 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.
3Heat the oven to 400°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.
4Line a rimmed baking sheet with aluminum foil. Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade. Place the chicken on the baking sheet.
5Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 1 hour. (If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.) Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.