1 whole chicken (3.5-4 lb.), rinsed, patted dry, and quartered (can also just use chicken fryer pieces) – bonus points for taking the skin off first!
1 cup plain low-fat yogurt
1/2 yellow onion, diced medium
1-inch piece peeled fresh ginger, sliced
2 garlic cloves, peeled
2 Tbsp. fresh lemon juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. turmeric (terrific health benefits and great taste!)
1/2 tsp. cayenne pepper (you can add more if you like heat – my mother does NOT so this was perfect)
1 Tbsp. olive oil
Coarse salt and ground pepper
Place chicken in a gallon-size Ziploc bag. in a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate four hours or up to one day.
Preheat oven to 500 degrees.
Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, about 35 minutes, flipping once.
Reduce heat to 450 degrees and roast until chicken is cooked through, about 10 minutes. Let rest 5 minutes before serving.
Note: Tossing some sliced broccoli, onion, carrots, and green/red bell pepper with a little oil (and if you want, salt and pepper) and throwing them on the baking sheet about halfway through cooking is a great way to have some crisp side vegetables with the tandoori chicken. Serve over basmati rice or Israeli cous-cous.