Roasted tandoori chicken

Restaurants use food coloring to give this chicken its traditional red color, but this ingredient is optional.

SERVES: 6

INGREDIENTS:

• 12 bone-in chicken thighs
• 1 cup plain nonfat yogurt
• 1/3 cup freshly squeezed lemon juice (from about 2 medium lemons)
• 1 Tbs. peeled and finely chopped fresh ginger
• 1 Tbs. finely chopped garlic
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. garam masala
• 11/2 tsp. kosher salt
• 1/2 tsp. cayenne
• Few drops of red and yellow food coloring (optional)
• 1 lemon, cut in half

INSTRUCTIONS:

MARINATE THE CHICKEN:

1. Remove the skin and trim excess fat from the chicken. With a sharp chef’s knife, cut three or four long, diagonal slits on each thigh against the grain, almost to the bone.
2. In a large, shallow bowl, mix together the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt, and cayenne. Stir in the food coloring, if using. Add the chicken, turning to coat and making sure that the marinade gets into all of the slits in the chicken. Cover and marinate in the refrigerator for at least 2 hours and up to 12 hours.

ROAST THE CHICKEN:

1. Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with foil.
2. Transfer the chicken from the marinade to the baking sheet, spacing the thighs evenly. Discard any remaining marinade. Roast until the juices run clear when the chicken is pierced and an instant-read thermometer in a meaty party of a thigh registers 170°F, about 45 minutes.
3. Squeeze the lemon halves over the chicken. Let it cool before using in the Chicken Tikka Masala. Refrigerate if making ahead.