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Though not exactly authentic, this recipe gives a nod to tandoori chicken. Make a quick and easy marinade of yogurt, lime juice, Thai chile, ginger, garlic, onion, paprika, and garam masala in the food processor, then put it in a resealable bag. Stick the chicken in the bag, let it marinate all day or overnight, and then roast it until perfectly browned. Serve with curried new potatoes and spinach dal for an Indian-inspired meal.
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