Indian-Spiced Chicken with Radicchio and Grilled Naan
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
¾ cup plain whole-milk yogurt 2 tablespoons fresh lime juice 2 tablespoons finely chopped fresh cilantro, divided1¼ teaspoons table salt, divided1 tablespoon garam masala 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed1 head radicchio (10 ounces), cut into quarters, leaving core intact1 tablespoon extra-virgin olive oil ⅛ teaspoon pepper 2 naan breads, halved
Instructions
- Stir yogurt, lime juice, 1 tablespoon cilantro, and ½ teaspoon salt in small bowl until smooth; set aside sauce for serving. Mix garam masala and ½ teaspoon salt together in large bowl.
- Pat chicken dry with paper towels, transfer to bowl with spice mixture, and stir to coat evenly. Brush radicchio with oil and sprinkle with remaining ¼ teaspoon salt and pepper
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter full of charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until skin is well browned and slightly charred and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 30 minutes, flipping as needed and rearranging so all pieces get equal exposure to heat source. Transfer chicken pieces to serving platter as they finish cooking. Tent with aluminum foil and let rest.
- While chicken cooks on cooler side, place radicchio on hotter side of grill. Cook, flipping as needed, until softened and lightly charred, 3 to 5 minutes. Transfer radicchio to serving platter and tent with foil. While chicken rests, grill naan on hotter side of grill, uncovered, until warmed through, 1 minute per side. Sprinkle chicken with remaining 1 tablespoon cilantro and serve with reserved sauce and naan.
Yield
Serves 4Ingredients
¾ cup plain whole-milk yogurt
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro, divided
1¼ teaspoons table salt, divided
1 tablespoon garam masala
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
1 head radicchio (10 ounces), cut into quarters, leaving core intact
1 tablespoon extra-virgin olive oil
⅛ teaspoon pepper
2 naan breads, halved
Ingredients
¾ cup plain whole-milk yogurt
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro, divided
1¼ teaspoons table salt, divided
1 tablespoon garam masala
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
1 head radicchio (10 ounces), cut into quarters, leaving core intact
1 tablespoon extra-virgin olive oil
⅛ teaspoon pepper
2 naan breads, halved
Ingredients
¾ cup plain whole-milk yogurt
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro, divided
1¼ teaspoons table salt, divided
1 tablespoon garam masala
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
1 head radicchio (10 ounces), cut into quarters, leaving core intact
1 tablespoon extra-virgin olive oil
⅛ teaspoon pepper
2 naan breads, halved
Why This Recipe Works
We made an Indian-style chicken dinner at home with a grilled vegetable side and a cooling yogurt sauce. Garam masala was convenient to employ and made for deeply flavorful chicken. We coated the chicken parts in a mixture of the garam masala and some salt before grilling. To round out the meal, we grilled some beautiful red radicchio, which made a surprisingly great pairing for the Indian-spiced chicken; its crispy edges and bitter notes were an excellent complement to the richness of the chicken. To further balance out the flavors of the meal, we made a simple, bright sauce of plain yogurt, fresh lime juice, and chopped fresh cilantro for some color and kick. Finally, we completed our Indian meal with quickly grilled store-bought naan.
Instructions
- Stir yogurt, lime juice, 1 tablespoon cilantro, and ½ teaspoon salt in small bowl until smooth; set aside sauce for serving. Mix garam masala and ½ teaspoon salt together in large bowl.
- Pat chicken dry with paper towels, transfer to bowl with spice mixture, and stir to coat evenly. Brush radicchio with oil and sprinkle with remaining ¼ teaspoon salt and pepper
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter full of charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until skin is well browned and slightly charred and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 30 minutes, flipping as needed and rearranging so all pieces get equal exposure to heat source. Transfer chicken pieces to serving platter as they finish cooking. Tent with aluminum foil and let rest.
- While chicken cooks on cooler side, place radicchio on hotter side of grill. Cook, flipping as needed, until softened and lightly charred, 3 to 5 minutes. Transfer radicchio to serving platter and tent with foil. While chicken rests, grill naan on hotter side of grill, uncovered, until warmed through, 1 minute per side. Sprinkle chicken with remaining 1 tablespoon cilantro and serve with reserved sauce and naan.
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