Tandoori Masala Chicken

In a small bowl, mix coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg until combined.

Make Ahead: Spice mix can be made 6 months ahead. Transfer to an airtight container and store at room temperature.

In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth. Pour into a large bowl. Add yogurt, salt, and 1/4 cup tandoori masala and mix until combined.

Pat chicken dry with paper towels; season with salt. Using your hands, thoroughly rub marinade into chicken. Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 24.

Preheat oven to 400˚. Set a wire rack in a large sheet pan. Arrange chicken on rack (no need to let excess marinade drip off).

Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes. Heat broiler on low and broil until lightly charred, about 5 minutes.

Transfer chicken to a platter. Top with cilantro and serve with lime wedges alongside.