Ingredients
For the marinade
1 cup plain yoghurt (either whole or skimmilk), 1 tbsp lemon juice, 1 tsp whole spice, 1 tsp fresh coarse ground black pepper, ½ tbsp crushed coriander, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 2 tsp salt, 1 tsp smoked paprika, 1 tbsp finely minced garlic, 1 tbsp Thai chilli paste with garlic (optional, but recommended!), 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc), 3 slices of raw onions, separated into rings, for a garnish, Half lemon, cut into slices, for garnish
Method
• In a small mixing bowl, stir together the yoghurt and lemon juice. Add the spices, minced garlic, and chilli paste, and whisk until you have a smooth, thick marinade.
• Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip close and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip close again. Refrigerate for 12-24 hours. If serving this for dinner, I usually make the marinade and soak the chicken the evening before.
• Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425 degrees. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any “empty” spots on the chicken pieces with the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• Now turn the owen off, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but no peeking!).
• Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
