Servings: 4

8 whole chicken drumsticks 8 whole chicken drumsticks
3 whole minced garlic cloves 3 whole minced garlic cloves
1 cup Greek yogurt 1 cup Greek yogurt
3 tablespoons lemon juice 3 tablespoons lemon juice
1 teaspoon garam masala 1 teaspoon garam masala
3 tablespoons chopped peeled fresh ginger 3 tablespoons chopped peeled fresh ginger
 
FOR THE CUCUMBER SALAD: subheading: FOR THE CUCUMBER SALAD:
1 While peeled, seeded and sliced cucumber 1 While peeled, seeded and sliced cucumber
1 while white onion 1 while white onion
¼ Cup cilantro ¼ Cup cilantro
2 tablespoons lemon juice 2 tablespoons lemon juice
2 teaspoons olive oil 2 teaspoons olive oil
Salt and black pepper, to taste Salt and black pepper, to taste
Pita or naan, to serve (Optional) Pita or naan, to serve (Optional)

Chop half the onion and thinly slice the other half.
Add the chopped half to a blender, along with 3 tablespoons of lemon juice, the garlic and ginger.
Puree until smooth, then transfer to a bowl and air in the garam masala, Greek yogurt, 2 teaspoons of salt and a teaspoon of pepper.
Add the chicken and toss to coat. Cover and refrigerate for at least 8 hours, or up to 24 hours.
Preheat your grill to Medium.
Remove the chicken from the marinade, discarding marinade that's left.
Grill for about 12 minutes or until cooked through, turning occasionally.
Combine the cucumber, cholesterol, sliced onion, oil and remaining 2 tablespoons is lemon juice in a bowl and season with salt and pepper.
Serve the chicken with the cucumber salad, and also some pita or naan bread, if desired.