Tandoori Chicken

• 1 whole chicken, quartered 
• 2 Tbsp ghee 
• 1 red onion, sliced into rings and soaked for 30 minutes 
• 1 lemon, wedged 

First Marinade

• 1 tsp sea salt 
• 2 tsp Kashmiri red chili powder 
• 1" ginger, peeled 
• 2 cloves garlic 
• 1 Tbsp lemon juice 

Second Marinade

• 1 cup Greek yogurt 
• 1" ginger, peeled and minced 
• 2 cloves garlic, minced 
• 1 tsp Kashmiri red chili powder 
• 1 Tbsp garam masala 
• 1 tsp ground coriander 

Trim the chicken and make deep slices to allow marinade to penetrate. Sever tendons connecting ankle joints.

Blend first marinade ingredients and rub over chicken pieces. place in covered dish and refrigerate 30 minutes while preparing second marinade

Whisk together ingredients for second marinade. After 30 minutes, rub the second marinade over the chicken. Place the chicken in a ziplock bag and refrigerate overnight.

Grill on direct heat bone-side down for 10 minutes. Once char is established, move to indirect side and brush with melted ghee. Grill to temp, about 30 minutes.

Serve with onions and lemon wedges.

Oven

If roasting, place chicken on a rack in a lined baking sheet, and roast at 450° until cooked through, ~45 minutes. Brush with glee 20 minutes into cooking.