Tandoori Chicken Legs - Cayenne Cilantro *****

I just posted my recipe for Tandoori Chicken (another 5 star recipe) that I use the most often.  Here I'm going to offer a somewhat similar recipe, but it's different enough that I think it warrents a very separate consideration.  First of all, years ago, probably 15 or more, the Bombay House in Provo Utah used to offer a tandoori chicken appetizer.  They were legs and wings, and arrived on a bed of onions with a few lemon wedges.  It wasn't a main course, but I ordered it every single time I went there.

One day, they just didn't offer it anymore.  I can't remember the explanation.  So... after 15 or so years of remembering the magic of that little appetizer, I've completely recreated it here for your enjoyment.  And once again, as I mentioned with Tandoori Chicken, this is one of the most emotional and powerful meals you'll ever cook. It just leaves people speechless.  

(Feeds 5 people)

INGREDIENTS

• 14  Whole Chicken Legs
• 3  Tablespoons of Coriander Seeds
• 2 Tablespoons of Whole Black Peppercorns
• 1 Tablespoon of Cumin Seeds
• 1 Tablespoon of Cayenne Pepper
• 1 Tablespoon of Salt
• 6 Tablespoons of Minced Garlic
• 3 Tablespoons of Minced Ginger
• 9 Tablespoons of Vegetable Oil
• 3/4 Cup of Water or as needed.
• 6 Tablespoons of Lemon Juice
• 1 1/2 Cup of fresh Cilantro (packed)
• Onion Slices
• Lemon Wedges

1. Most Indians take the skin off the chicken.  I leave it on, but it's just a matter of taste.  Wash and dry your chicken pieces.
2. Heat a skillet, and toast the Coriander Seeds, Whole Black Peppercorns, and Cumin Seeds, 1-3 minutes until fragrant.  Be careful not to burn them.  Set them aside to cool.
3. When they are cool, put them in a spice blender and blend them until they are a fine powder.   At this they should smell just amazing.  
4. In a blender combined all the other ingredients (cayenne, garlic, ginger, oil, water, lemon juice) with the powder and blend until pureed.  Then add the Cilantrro and Pulse to Blend.
5. Marinate your chicken for from 1 hour to over night.
6. Heat your Grill on High.  Oil your Grate.
7. Place the chicken on the highest grate you can, and cook from 10 to 20 minutes.  You can baste the chicken with reserve marinade as well.  When it's nearly done, put the chicken on the lower grate for a minute on each side.
8. Serve on a bed of thinly sliced onions and garnish with Lemon Wedges.  Squeeze the lemon on the chicken and eat. 

The real trick to this meal is the lemon squeezed on the meat.   Once again, I expect you'll have a group of very happy, satisfied people who can't stop talking about how good this meal is!