Makes 6 to 8 portions
We use two whole chickens for this recipe, but you can use any mix you like, such as all thighs, legs and wings, or breasts. Bone-in cuts will help keep the chicken tender through roasting.
Ingredients
- 2 whole chickens (about 3 lb each), broken down into individual pieces
- Kosher salt, as needed
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon cayenne powder
- 1 teaspoon ground turmeric
- 1 tablespoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground ginger
- 2 teaspoons minced garlic
- 2 cups plain yogurt, drained
- Leaves from 1/2 head green lettuce
- 2 tablespoons vegetable oil
- 2 yellow onions, diced
- 2 tomatoes, diced
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup chopped cilantro
- 1 lemon, cut into wedges
Directions
- Make 2 slits into the flesh of each piece of chicken. Place the chicken in a mixing bowl. Add the salt, lemon juice, garam masala, cayenne, turmeric, cumin, coriander, ginger, and garlic and toss to coat evenly. Add the yogurt and mix to coat evenly. Cover and marinate the chicken, refrigerated, for at least two hours or up to one day.
- Preheat an oven to 450°F.
- Remove the chicken from the marinade, place on a wire rack on a baking sheet, and bake until cooked through, about 30 to 45 minutes.
- Arrange the lettuce leaves on a serving platter and set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the onions and stir-fry until lightly browned. Add the tomatoes and continue to stir-fry for another minute. Season with salt and pepper to taste. Add the cilantro and toss to combine.
- Place the onion mixture on the lettuce leaves and top with the roasted chicken.
- Serve accompanied with the lemon wedges.
