FOR THE CHICKEN:
1/2 cup Greek yogurt
2 tbsp. fresh lemon juice
1 tbsp. canola oil
2 tsp. garam masala
1 tsp. crushed red chile
flakes
4 cloves garlic, minced
1 3" piece ginger, peeled and thinly
sliced crosswise
Kosher salt, to taste
1 3–4-lb. chicken, cut into 8 pieces,
skin removed

FOR THE RAITA:
1/2 English cucumber (about 6 oz.),
seeded and grated
1/2 medium tomato, seeded and finely
chopped
1 1/2 tsp. kosher salt
1 cup plain yogurt
1 1/2 tbsp. roughly chopped fresh
mint leaves
1 tsp. fresh lemon juice
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/2 medium carrot, finely grated

FOR THE SAUCE:
1 tsp. crushed red chile flakes
4 cloves garlic, minced
4 green cardamom pods, cracked
3 whole cloves, crushed
1 28-oz. can whole peeled tomatoes,
undrained
1 3" piece ginger, washed and grated
(skin on)
1 bay leaf
1/3 cup heavy cream
4 tbsp. unsalted butter, cut into 1/2"
cubes
1 tsp. garam masala
4 fresh or frozen curry leaves
Kosher salt and freshly ground black
pepper, to taste
Mango chutney, for serving