Yogurt-Marinated Chicken

Prep Time:
25 mins
Total Time:
25 mins

Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek yogurt is a great base for a marinade -- it tenderizes the meat while adding plenty of flavor.


  • 1 large white onion, ½ chopped, ½ thinly sliced

  • 3 garlic cloves, smashed

  • 5 tablespoons fresh lemon juice

  • 3 tablespoons chopped peeled fresh ginger

  • 1 cup Greek yogurt (full-fat)

  • 1 teaspoon garam masala

  • Coarse salt and ground pepper

  • 8 skinless chicken drumsticks

  • 2 teaspoons olive oil, plus more for grates

  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced crosswise

  • ¼ cup fresh cilantro

  • Naan or pita, for serving (optional)


  1. In a blender, combine chopped onion, garlic, 3 tablespoons lemon juice, and ginger. Puree until smooth, scraping down sides of blender as necessary, about 30 seconds. Transfer to a large bowl and stir in yogurt, garam masala, 2 teaspoons salt, and teaspoon pepper. Add chicken and toss to coat. Cover and refrigerate at least 8 hours (or up to 1 day).

  2. Heat grill to medium; clean and oil hot grates. Remove chicken from marinade, wiping off excess. Grill chicken until cooked through, 12 to 14 minutes, turning occasionally.

  3. In a small bowl, combine cucumber, sliced onion, cilantro, oil, and 2 tablespoons lemon juice; season cucumber salad with salt and pepper. Serve chicken with salad and naan if desired.

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