Grilled Tandoori Chicken

Ingredients:

• 1.5 cups whole milk yogurt (not Greek)
• 4 tsp. garam masala
• 1 tbsp. ground turmeric
• 3 tablespoons fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons vegetable oil, plus more for grilling
• 1 tbsp. grated fresh ginger
• 1 clove of garlic, grated
• 8 chicken thighs with skin and bones
• 2 naan breads
• A quarter of a seedless cucumber, grated
• 3 tbsp chopped fresh cilantro + leaves for serving

Preparation:

1. In a large bowl, combine 1 cup of yogurt with garam masala, turmeric, 2 tablespoons of lemon juice, vegetable oil, ginger, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Add the chicken and toss well to coat. Cover and refrigerate for 8 hours.
2. Preheat grill to medium heat and lightly oil the grates.
3. Add the chicken pieces, skin side down, and grill, turning occasionally, until cooked through, 25-30 minutes. Place the naan on the grill 2-3 minutes before the chicken is done to warm through and lightly toast the bread.
4. Meanwhile, combine the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro, and remaining 1 tablespoon lemon juice; season with salt and pepper to taste.
5. Slice the naan and serve with chicken, yogurt sauce, and lemon wedges. Garnish with cilantro.