1 chicken cut in pieces
3 Tbsp vegetable oil
1 teaspoon cayenne
1 Tbsp sweet paprika
1 cup plain yogurt
4 Tbsp garlic
2 Tbsp ginger
1 teaspoon salt
Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.
Remove the chicken to a warm platter and serve