3 lbs chicken thighs and drumsticks
2 teas coriander seeds
1 teas cumin seed
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 Cup coconut fat (the stuff that floats on top of the can separated from the water)
grated rind of 1 lemon
3 T lemon juice
2 T clear vinegar
2 teas garam masala
1/2 teas tandoor food coloring
2 T oil
Remove all skin from the chicken thighs and legs if not done so already. Cut slits in each piece.
Marinade: If you would like, you can fry all the seeds with a little bit of oil to bring out the flavors. Otherwise, you can use pre-ground spices. Blend all the marinade ingredients together to form a smooth paste.
Marinate the chicken for at least 24 hours (remember kosher chicken needs more time to soak up EVERYTHING).
Heat the oven to 400 degree F. Place chicken on a wire rack over a baking tray. Cover the chicken with foil and roast for about 30 minutes. Then remove the foil, baste the chicken with the marinade once and again and cook for another 15 minutes.
While the chicken is still on the rack, coat it with oil and place the oven shelf in the highest slot inside your oven, then broil the chicken for 5 more minutes. The chicken will blacken as if in a real tandoor.