Fried Tandoori Chicken

• 6 garlic cloves, chopped
• One 3-inch piece of fresh ginger, peeled and chopped
• 1/3 cup fresh lemon juice
• 2 tablespoons ground coriander
• 1 1/2 tablespoons ground cumin
• 1 tablespoon ground turmeric
• 2 teaspoons cayenne
• 2 tablespoons vegetable oil, plus more for frying

Kosher salt

Pepper

• 6 small chicken thighs
• 6 small chicken drumsticks
• 1 1/2 cups full-fat Greek yogurt
• 1 1/2 cups chickpea flour

Chaat masala, for sprinkling

Small cilantro sprigs and lime wedges, for garnish

1. In a food processor, puree the garlic with the ginger, lemon juice, coriander, cumin, turmeric, cayenne, the 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of pepper until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate for 12 hours.
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3. Stir the yogurt into the marinade, re-cover the bowl and refrigerate for 12 more hours.
4. Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet.
5. In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read
6. Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.