Prep 45 mins
Cook 45 mins
From Cook's Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes.
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced or pressed
- 2 tablespoons grated fresh ginger
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup plain yogurt
- 4 tablespoons lime juice, divided
- 2 teaspoons table salt
- 3 lbs chicken parts, bone-in but skin removed and excess fat trimmed away
- 1 lime, cut in wedges
- Heat oil in small skillet until shimmering. Add garlic and ginger and saute 1 minute or until fragrant. Add garam masala, cumin and chili powder; saute another 1 minute or until fragrant. Move half the mixture to a bowl and add yogurt and 2 tbsp lime juice.
- In another bowl, combine remaining spice mixture with remaining lime juice and salt. Lightly score skin side of chicken pieces with a sharp knife, making 2-3 cuts one inch apart and 1/8 inch deep. Place chicken in bowl and toss with spices until coated. Let stand 30 minutes at room temperature.
- Place oven rack in upper-middle position and preheat to 325°F Pour reserved yogurt mixture over chicken parts and toss until evenly but thickly coated. Wrap a sheet pan with foil and place a wire rack inside. Arrange chicken, scored side down, on rack. Discard remaining yogurt mixture. Bake chicken 15-25 minutes, until breasts register internal temperature of 125°F and legs and thighs read 130°F Watch carefully and remove pieces to a plate as they are done; smaller pieces may cook faster.
- When all pieces are done, remove chicken from oven and turn oven up to broil; preheat a full 10 minutes. Just before returning chicken to broiler, turn pieces scored-side up. Broil until lightly-charred in spots and internal temperature is 165°F for breasts, 175°F for legs and thighs, 8-15 minutes. Transfer to serving platter, tent with foil and rest 5 minutes. Serve with lime wedges alongside.
This is tasty, but not the flavor that I get in restaurants.