Spicy Baked Chicken (From India) -- Masaledar Murghi

From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.

• Ready In: 3 hrs 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon cumin
• 1  tablespoon paprika
• 1 1⁄2 teaspoons cayenne (see note above!!!)
• 1  tablespoon turmeric
• 1  teaspoon fresh ground black pepper
• 2  teaspoons salt
• 2 -3  garlic cloves, pressed
• 6  tablespoons lemon juice
• 3 1⁄2 lbs chicken pieces
• 3  tablespoons  vegetable oil

Directions

1. Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
2. Rub this mixture over the chicken pieces, including into flaps and along leg bones.
3. Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
4. Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
5. Bake 20 minutes.
6. Turn the pieces over and bake another 25 minutes or until tender.
7. Baste the chicken with drippings 3 or 4 times.
8. If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
9. Arrange chicken on a platter and pour the reduced sauce over them.