Servings: 4

8 whole chicken drumsticks 8 whole chicken drumsticks
3 whole minced garlic cloves 3 whole minced garlic cloves
1 c Greek yogurt 1 c Greek yogurt
1tsp garam masala 1tsp garam masala
3 Tb chopped peeled fresh ginger 3 Tb chopped peeled fresh ginger
 
For The Cucumber Salad: subheading: For The Cucumber Salad:
1 whole peeled, seeded, sliced cucumber 1 whole peeled, seeded, sliced cucumber
1 onion 1 onion
¼ c cilantro ¼ c cilantro
2 Tb lemon juice 2 Tb lemon juice
2 tsp olive oil 2 tsp olive oil
Salt and pepper to taste Salt and pepper to taste
Pita or naan bread, to serve Pita or naan bread, to serve

Chop half the onion and thinly slice the other half. Add the chopped half to a blender, along with 3 Tb of lemon juice, the garlic, and ginger. Purée until smooth, and then transfer to a bowl. Stir in the garam masala, Greek yogurt, salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 8 hours, or up to 24 hrs.
Preheat oven to 375. Remove chicken from the marinade. Place in oven safe dish, and bake for 40 minutes or until no longer pink, turning halfway through.
Combine the ingredients for the cucumber salad, with the remaining 2 Tb lemon juice in a bowl and season with salt and pepper. Serve with the chicken and pita or naan bread.