Serves 4 with leftovers
|1||cup plain whole-milk
|Juice of 2 limes|
|2||tablespoons vegetable oil|
|½||medium onion, sliced|
|3||cloves garlic, sliced|
|1||piece (2 inches) fresh
ginger, peeled and thinly sliced
|Handful fresh parsley leaves|
|1||teaspoon ground turmeric|
|½||teaspoon ground cinnamon|
|½||teaspoon ground cumin|
|½||teaspoon ground coriander|
|¼||teaspoon ground cloves|
1. In a blender, combine the yogurt, lime juice, oil, onion, garlic, ginger, parsley, turmeric, paprika, cinnamon, cumin, coriander, cloves, salt, and pepper.
2. Work the mixture to form a coarse puree.
|2||whole chickens (3½ to 4 pounds each), each cut into 8 pieces, skin removed|
|Vegetable oil (for brushing)|
|Few sprigs of fresh mint, leaves removed|
|2||tomatoes, cut into wedges|
1. With a knife, lightly score each chicken piece by making 1 or 2 shallow, 3-inch-long cuts about ⅛-inch deep on the flesh.
2. In a large bowl, toss the chicken with all but ⅓ cup of the marinade. Cover and refrigerate for at least 4 hours or as long as overnight.
3. Adjust an oven rack so it is 6 inches from the broiling element. Set the oven at 350 degrees. Brush a rimmed baking sheet with oil.
4. On the baking sheet, spread the chicken. With a pastry brush, coat it with the reserved marinade. Bake for 35 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 160 degrees. Remove from the oven.
5. Turn on the broiler.
6. Broil the chicken for 3 to 5 minutes, watching it carefully, or until it is golden and lightly charred. Reserve 4 pieces for the naan.
7. Arrange the chicken on a platter and garnish with mint, tomatoes, and cucumbers.
Sally Pasley Vargas