Tandoori Chicken

To make the tandoori sauce: Heat a dry pan with a heavy bottom over medium heat (cast iron is best because it ensures even heat distribution). Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, and fennel seeds. Toss the pan regularly to rotate the spices and prevent burning. Roast until they emit a very rich aroma, about 3 minutes. Immediately place the seeds in a dish to cool. Once cool, use a coffee or spice grinder to grind the spices to a powder.

Put the yogurt in a medium bowl and add the spice powder along with the remaining sauce ingredients. Stir to thoroughly combine.

To prepare the chicken: Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.

Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them. Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes. Cover and refrigerate for at least 4 hours, preferably 6-8. (This allows the marinade to fully penetrate the chicken and optimize flavor.)

Preheat the oven to 500 F.

Pull the chicken pieces out of the marinade and place them on the grates of a roasting rack inside of a rimmed baking sheet, or cover a baking sheet with aluminum foil and place the chicken on it. Drizzle the vegetable oil over the chicken (this prevents burning). Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone.

Serve immediately with basmati rice or naan bread.