Easy Weeknight Tandoori Chicken

2 tablespoons canola oil
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt
4 tablespoons fresh lime juice (from about 2 limes), divided
2 teaspoons salt
3 lb bone-in, skin-on chicken pieces, skin removed

Add the oil to a small skillet and set over medium heat. When the oil shimmers, add the garlic and ginger. Cook about 1 minute, or until fragrant, stirring frequently. Stir in the garam masala, cumin, and chili powder and cook for an additional 30-60 seconds, or until fragrant. Transfer half of the mixture to a medium bowl and mix with the yogurt and 2 tablespoons of the lime juice.

Add the remaining half of the garlic-ginger mixture to a large bowl. Add the remaining 2 tablespoons of lime juice and the salt and stir to combine. Use a sharp knife to score the chicken – make 2 or 3 shallow cuts about 1/8-inch deep in each piece of chicken. Add the chicken to the bowl and massage the spice mixture into the chicken to evenly coat all pieces. Set aside and let stand at room temperature for 30 minutes.

Meanwhile preheat oven to 325 F and place a rack in the upper third of the oven. Place a wire rack inside of a rimmed baking sheet (line the baking sheet with aluminum foil for easier cleanup if you want).

Add the yogurt mixture to the bowl with the chicken. Toss to coat the chicken with a thick layer of the yogurt mixture. Place the chicken on the wire rack with the side you scored earlier facing down. Bake chicken for 15-25 minutes, or until an instant-read thermometer registers 125 F in breasts and 130 F in legs/thighs. (If some pieces reach temperature before others, just remove them to a plate so they don’t overcook.)

After all the chicken has reached temperature, preheat your oven’s broiler (keep the oven rack in the upper third of the oven for 10 minutes. Meanwhile, flip all of the chicken pieces over on the wire rack so the scored side is up. Broil for about 8-15 minutes, or until an instant-read thermometer registers 160-165 F in breasts and 175 F in legs/thighs. Remove the chicken to a plate, tent with foil, and let rest for 5 minutes. Serve with lime wedges.