Tandoori Chicken

5 chicken thigh pieces
Tandoori Spice Rub:

1/2 teaspoon salt

1 teaspoon kashmiri red chili powder

4 tablespoons fresh lime juice
Tandoori Sauce:

6 tablespoons plain yogurt

7 tablespoons heavy cream

2 1/2 tablespoons ginger paste

2 1/2 tablespoons garlic paste

1 teaspoon ground cumin

1/2 teaspoon garam masala powder*

1 teaspoon saffron

For garnish:

1/2 pound mixed salad greens

1 lemon, cut into 4 wedges

1 small onion, sliced
4 tablespoons melted butter, for basting
*Garam Masala can be found at specialty Indian markets

To prepare each chicken:

Rinse under cold water and remove all the skin.

With a sharp knife, make 3 deep incisions in each thigh.

To prepare the spice rub:

In a small bowl, combine the salt, Kashmiri chili powder and lime juice to make a thick paste. Rub the paste evenly over the thighs. Set the chicken aside for 15 minutes to let the flavors absorb.

To prepare the tandoori sauce:

In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, green chilli paste,cumin, tandoori masala and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken thighs, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
Preheat an oven or charcoal grill to 450 degrees F.
Remove the chicken from the refrigeratorand let it come back to the room temperature.If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings.Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.