Tandoori-Style Grilled Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 28 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 214 milligrams
- Sodium
- 622 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 46 grams
- Total: 40 min (plus 8 hr marinating)
- Active: 40 min
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.