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1
To make the tandoori sauce: Heat a dry pan with a heavy bottom over medium heat (cast iron is best because it ensures even heat distribution).
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2
Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, and fennel seeds.
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3
Toss the pan regularly to rotate the spices and prevent burning.
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4
Roast until they emit a very rich aroma, about 3 minutes.
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5
Immediately place the seeds in a dish to cool.
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6
Once cool, use a coffee or spice grinder to grind the spices to a powder.
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7
Put the yogurt in a medium bowl and add the spice powder along with the remaining sauce ingredients.
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8
Stir to thoroughly combine.
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9
To prepare the chicken: Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.
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10
Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them.
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11
Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes.
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12
Cover and refrigerate for at least 4 hours, preferably 6-8.
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13
(This allows the marinade to fully penetrate the chicken and optimize flavor.)
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14
Preheat the oven to 500 F.
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15
Pull the chicken pieces out of the marinade and place them on the grates of a roasting rack inside of a rimmed baking sheet, or cover a baking sheet with aluminum foil and place the chicken on it.
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16
Drizzle the vegetable oil over the chicken (this prevents burning).
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17
Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone.
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18
Serve immediately with basmati rice or naan bread.
