Name: Tandoori-Style Grilled Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups whole-milk yogurt (not Greek); 4 teaspoons garam masala; 1 tablespoon ground turmeric; 3 tablespoons fresh lemon juice, plus lemon wedges for serving; 2 tablespoons vegetable oil, plus more for the grill; 1 tablespoon grated fresh ginger; 1 clove garlic, grated; Kosher salt and freshly ground pepper; 8 pieces skin-on, bone-in chicken drumsticks and/or small thighs (2 1/2 to 2 3/4 pounds); 2 pieces naan; 1/4 seedless cucumber, grated on the large holes of a box grater; 3 tablespoons chopped fresh cilantro, plus leaves for topping

Directions

Whisk 1 cup yogurt with the garam masala, turmeric, 2 tablespoons lemon juice, the vegetable oil, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and rub well to coat. Cover and refrigerate at least 8 hours or up to 1 day.
Preheat a grill to medium and lightly oil the grates. Add the chicken pieces, skin-side down, and grill, turning occasionally, until cooked through, 25 to 30 minutes. Add the naan to the grill in the last 2 to 3 minutes of cooking to warm and lightly toast.
Meanwhile, mix the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro and remaining 1 tablespoon lemon juice; season with salt and pepper. Cut the naan into wedges and serve with the chicken, yogurt sauce and lemon wedges. Top with cilantro leaves.

Photograph by Andrew Purcell

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Tandoori-Style Grilled Chicken

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