Spinach-Coated Tandoori Chicken

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4 chicken legs (about 4 pounds total), skinned

Melted desi ghee or butter for basting

Marinade No. 1

1/2-inch knob fresh ginger

6 large garlic cloves

1/4 cup raw papaya paste, or 2 tablespoons fresh lime juice

1/4 teaspoon turmeric

2 teaspoons coriander seeds

2 tablespoons canola oil

1 cup plain yogurt

Marinade No. 2

1/2 tablespoon canola oil

1/2 cup sliced onion

1 serrano chile, stemmed, seeded and roughly chopped

2 cups chopped fresh spinach with tender stems

1/2 cup diced green bell pepper

1/4 cup cilantro leaves

1 tablespoon corn flour or chickpea flour

1 teaspoon kosher salt


Cilantro sprigs

1 large red onion, peeled and thinly sliced

Lime or lemon wedges

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