In large glass bowl, stir together yogurt Tandoori Spice Blend, ginger and garlic; add chicken, turning to coat. Cover; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 day.) Arrange on foil-lined rimmed baking sheet; drizzle oil over top. Bake in 380°F (180°C) panggangan until juices run clear when chicken is pierced, about 30 minutes. Broil until browned and crisp, about 3 minutes.