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I started making faux-tandoori chicken in my tiny oven in the East Village back when I had my own one-woman catering business. It was great party food because most of the work was done ahead. I marinated small chunks of chicken in a spiced, aromatic yogurt puree, lined them up on skewers, then broiled everything just before serving as an hors d'oeuvre to be nibbled with cocktails. It was good hot, cold, and at room temperature, with mango chutney or Indian pickle for serving.In this version, I use bigger pieces of chicken still on the bone, roasting them instead of broiling. It makes for a highly aromatic, heady dinner that's more appropriate as an entrée than a party snack (though it's still excellent with mango chutney or Indian pickle for dipping). Serve it with basmati rice and dollops of yogurt, and maybe sliced cucumbers and tomatoes. Just make sure to plan ahead because the chicken needs to marinate for at least six hours or overnight.

Faux-tandoori Chicken

plain yogurt

fresh cilantro leaves

Grated zest and juice of 1 lime

ground turmeric

ground cumin

kosher salt

ground coriander

garam masala

freshly ground black pepper

cayenne pepper

small onion

jalapeño

inch piece fresh ginger

garlic cloves

to 4 pounds chicken drumsticks and bone-in thighs

Grapeseed or safflower oil

Indian pickle

Mango chutney (store-bought)

Cooked basmati rice

To make the marinade, combine the yogurt, cilantro, lime zest and juice, turmeric, cumin, salt, coriander, garam masala, black pepper, cayenne pepper, onion, jalapeño, ginger, and garlic in a food processor or blender, and puree until smooth.

With a sharp knife, slash each piece of chicken to the bone in one or two places (this helps the marinade penetrate the meat). Place the chicken in a large bowl and pour the marinade over it, turning the pieces to coat them well. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.

Line a rimmed baking sheet with aluminum foil, transfer the chicken pieces from the marinade to the prepared baking sheet, and drizzle with oil. Roast, turning the pieces after 15 minutes and basting occasionally, until the juices run clear and the meat is just cooked through, 25 to 30 minutes total. Serve the chicken with the Indian pickle, mango chutney, and lime wedges, as well as with yogurt and basmati rice alongside if you like.