Tandoori Chicken with Yogurt Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the yogurt, cilantro, mint, and garlic in a small bowl. Season with salt and pepper to taste, cover, and refrigerate while preparing the chicken.

Step 2

Heat the oil in an 8-inch non-stick skillet over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the garam masala, cumin, and chili powder, and cook until fragrant, 30 to 60 seconds. Remove from the heat.

Step 3

Combine 1 tablespoon of the garlic-spice mixture, yogurt,and 1 tablespoon of the lime juice in a medium bowl and set aside.

Step 4

In a medium bowl, combine the remaining garlic- spice mixture, remaining 1 tablespoon lime juice, and salt. Following he photo, score each piece of chicken twice with a sharp knife, then add to the bowl with the spice-salt mixture. Rub the mixture into the chicken until all Of the pieces are evenly coated and let stand at room temperature for 30 minutes.

Step 5

Adjust an oven rack to the upper-middle position and heat the oven to 325 degrees. Set a wire rack inside a foil-lined rimmed baking sheet. Transfer the chicken to the bowl with the spice-yogurt mixture and gently toss to coat. Lay the chicken, skinned-side down, on the prepared baking sheet. Discard any remaining yogurt mixture. Bake until the chicken registers 125 degrees on an instant-read thermometer, 15 to 25 minutes.

Step 6

Remove the chicken from the oven, position the rack 6 inches from the broiler element, and heat the broiler. Flip the chicken pieces skinned-side up and broil until the chicken is lightly charred in spots and registers 160 to 165 degrees on an instant-read thermometer, 8 to 15 minutes. Transfer the chicken to a platter, tent loosely with foil, and let rest for 5 minutes. Serve with the yogurt sauce and lime wedges.