Skillet Tandoori Chicken with Charred Lime and Cilantro-Mint Yogurt

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 2-inch chunks (about 6 thighs)
• 1 cup whole-milk Greek yogurt (3/4 cup for marinade, 1/4 cup for sauce; divided)
• 3 tbsp neutral oil (avocado or grapeseed), divided
• 4 cloves garlic, finely grated (3 for marinade, 1 for sauce; divided)
• 1 tbsp finely grated fresh ginger
• 1 tbsp garam masala
• 2 tsp smoked paprika (or 1 1/2 tsp sweet paprika plus a pinch of cayenne)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 limes (1 halved for charring, 1 cut into wedges)
• 1/2 cup fresh cilantro leaves and tender stems, finely chopped, plus more for serving
• 1/4 cup fresh mint leaves, finely chopped
• 1 small Persian or English cucumber, finely diced (about 1/2 cup)
• 1 tbsp fresh lime juice
• Warm naan or steamed basmati rice, for serving
• Thinly sliced red onion (optional; for garnish)

Steps

1. 1

   Whisk the marinade. In a medium bowl combine 3/4 cup of the yogurt, 2 tbsp of the oil, 3 grated garlic cloves, the ginger, garam masala, smoked paprika, cumin, coriander, turmeric, 1 tsp of the salt, and the black pepper. Add the chicken chunks and toss until every piece is fully coated. Let sit at room temperature for at least 15 minutes while you prep everything else — longer is better (up to 4 hours in the fridge), but 15 minutes does the job.

2. 2

   Make the yogurt sauce. In a small bowl stir together the remaining 1/4 cup yogurt, the chopped cilantro, mint, the remaining grated garlic clove, the diced cucumber, lime juice, and the remaining 1/2 tsp salt. Taste — it should be punchy and bright. Refrigerate until you plate.

3. 3

   Get the pan ripping hot. Heat a 12-inch cast iron skillet over medium-high for 3–4 minutes until it just starts to smoke when you flick water on it, then add the remaining 1 tbsp oil and swirl. The pan must be very hot — you want char, not poach. If your smoke alarm is sensitive, crack a window now.

4. 4

   Sear the first batch. Working in two batches so you do not crowd the pan, lay half the chicken in a single layer with a little space around each piece. Do not move it. Cook 3–4 minutes per side until you see deep mahogany crust forming and dark splotches where the yogurt has charred — that is not burnt, that is the point. Transfer to a plate.

5. 5

   Char the lime halves. Reduce the heat slightly. Place the lime halves cut-side down in the hot skillet and press them with the back of a spoon for 1–2 minutes until deeply browned and smelling caramelized. Set aside on the chicken plate.

6. 6

   Sear the second batch the same way — 3–4 minutes per side. Internal temperature should hit 165°F (74°C); chicken thighs are forgiving on the high side, so do not pull them early.

7. 7

   Rest 3 minutes. Squeeze one of the charred lime halves over the chicken while it rests — the bitter-sweet caramelization is what ties it all together.

8. 8

   Plate it. Pile the chicken on warm naan or over basmati rice. Spoon the cilantro-mint yogurt generously alongside (do not skimp — the yogurt is doing structural work), scatter fresh cilantro and red onion if using, and tuck in the lime wedges and remaining charred lime half. Serve immediately.