INGREDIENTS
FOR THE CHICKEN:
½ 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:
½ English cucumber (about 6 oz.), seeded and grated
½ medium tomato, seeded and finely chopped
1½ tsp. kosher salt
1 cup plain yogurt
1½ tbsp. roughly chopped fresh mint leaves
1 tsp. fresh lemon juice
½ tsp. ground coriander
¼ tsp. ground cumin
½ 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
⅓ cup heavy cream
4 tbsp. unsalted butter, cut into ½" cubes
1 tsp. garam masala
4 fresh or frozen curry leaves
Kosher salt and freshly ground black pepper, to taste
Mango chutney, for serving