Tandoori Chicken Legs

Ingredients

• 1 small red onion, thinly sliced
• ½ cup fresh cilantro leaves
• 1-½ tsp. fresh lemon juice
• 3 Tbs. vegetable oil
• 2 oz. (4 Tbs.) unsalted butter, melted
• ¾ tsp. hot dry mustard
• ¼ tsp. ground turmeric
• + 16 more ingredients
• • ¼ tsp. ground cardamom
  • 1 tsp. sweet paprika
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • Vegetable oil for the grill
  • 6 whole chicken legs (2 to 3 lb.)
  • Kosher or sea salt
  • 2 Tbs. fresh lemon juice
  • 1 medium lime, cut into wedges
  • ¹/₃ cup plain whole-milk yogurt
  • Kosher or sea salt
  • 1 large clove garlic, minced
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. cayenne
  • 1 Tbs. finely grated fresh ginger

Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve. Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, ...

View full recipe at Fine Cooking