Categories: Chicken

Ingredients

• 1 1/2 cups whole-milk yogurt (not Greek)
• 4 tsp garam masala
• 1 tbsp. ground turmeric
• 3 tbsp. fresh lemon juice, plus lemon wedges for serving
• 2 tbsp. vegetable oil, plus more for the grill
• 1 tbsp. grated fresh ginger
• 1 garlic clove, grated
• Kosher salt and black pepper
• 8 pieces skin-on, bone-in chicken
• 2 pieces naan
• 1/4 seedless cucumber, grated on the large holes of a box grater
• 3 tbsp. chopped fresh cilantro, plus leaves for topping

Directions

1. Whisk 1 cup yogurt with garam masala, turmeric, 2 tbsp. lemon juice, the vegetable oil, ginger, garlic, 1/2 tsp salt and black 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.

2. 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.

3. Meanwhile, mix the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro and remaining 1 tbsp. 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.

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