Cherry Bombe’s Tandoori Murgh (Chicken Baked in Yogurt Sauce)

All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.

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This recipe is by Jeanne D’Souza, a wonderful woman who helped her town of Ridgefield, Connecticut embrace international food, one ingredient at a time. Her daughter Nan wrote a lovely essay about her for the first issue of Cherry Bombe. This chicken dish requires advance planning, but it’s well worth the effort. Kerry Diamond, Cherry Bombe’s Editor-in-Chief, thinks it is one of the best chicken dishes she’s ever had.

Tandoori Murgh (Chicken Baked in Yogurt Sauce)

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Serves 8

1 teaspoon saffron threads
3 tablespoons heated milk
8 to 10 pieces of chicken (thighs and drumsticks)
1/2 cup fresh lemon juice
2 teaspoons coriander seeds
1-inch piece fresh ginger root, scrapped and coarsely chopped
1 cup whole milk yogurt (D’Souza uses Stonyfield)
1/4 teaspoon cayenne pepper
2 tablespoons ghee (clarified butter) or canola oil

See the full recipe (and save and print it) here.