Tandoori-Style Chicken with Grilled Naan
By America's Test KitchenPublished on June 27, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 ¾ cups plain whole-milk yogurt ¼ cup lime juice (2 limes)6 garlic cloves, minced1 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), trimmed4 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.
Time
30 minutesYield
Serves 4Ingredients
1 ¾ cups plain whole-milk yogurt
¼ 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
Ingredients
1 ¾ cups plain whole-milk yogurt
¼ 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
Ingredients
1 ¾ cups plain whole-milk yogurt
¼ 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
Why This Recipe Works
Scoring the chicken allows the spiced yogurt marinade to penetrate more deeply into the meat for maximum flavor.
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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