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Tandoori-Style Chicken with Grilled Naan

Name: Tandoori-Style Chicken with Grilled Naan
Ingredients: 1 3/4 cups, plain whole-milk yogurt; 1/4 cup, lime juice (2 limes); 6 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, garam masala; , Salt and pepper; 3 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; 4 , naan breads

Appears in Cook's Country August/September 2016

Scoring the chicken allows the spiced yogurt marinade to penetrate more deeply into the meat for maximum flavor.

YIELD Serves 4

TIME 30 minutes

Tandoori-Style Chicken with Grilled Naan

Why This Recipe Works

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Gather Your Ingredients

¼ cup lime juice (2 limes)

6 garlic cloves, minced

1 tablespoon grated fresh ginger

Salt and pepper

3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

4 naan breads

Before You Begin

Our favorite garam masala is McCormick Gourmet Collection Garam Masala.

Instructions

Whisk 1 cup yogurt, 2 tablespoons lime juice, garlic, ginger, garam masala, and 1/2 teaspoon salt together in large bowl. Pat chicken dry with paper towels and, using sharp knife, cut through skin to make three 1/2-inch-deep slits across each piece. Season with salt and pepper, transfer to yogurt mixture, and toss to coat.

Mix remaining 3/4 cup yogurt, remaining 2 tablespoons lime juice, and 1/2 teaspoon salt in small bowl until smooth; set sauce aside.

Grill chicken over medium fire until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 12 minutes per side. Transfer chicken to platter. Grill naan until warmed through, about 1 minute per side. Serve chicken with naan and sauce.

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