- 1
FOR THE CHICKEN: Cook oil, garlic, ginger, garam masala, cumin, and chili powder in 8-inch nonstick skillet over medium heat until fragrant, 20 to 60 seconds; remove from heat. Whisk mixture of garlic-spice mixture, yogurt, and 1 tablespoon lime juice together in medium bowl, cover, and refrigerate until needed.
- 2
In large bowl, combine remaining garlic-spice mixture, remaining tablespoon lime juice, and salt. Score skinned side of each chicken piece halter with sharp knife. Add chicken to spice-yogurt mixture; rub mixture into chicken until all pieces are evenly coated and let sit at room temperature for 30 minutes.
Timer: 30m - 3
Meanwhile, adjust oven rack to upper-middle position and to bake at 325 degrees. Line rimmed baking sheet with foil and set wire rack in sheet. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange skinned side down on prepared wire rack. Discard excess yogurt mixture. Bake until chicken registers 125 degrees, 15 to 25 minutes.
Timer: 25m - 4
Remove chicken from oven, adjust oven rack 6 inches from broiler element, and heat broiler to high. Flip chicken skinned side up and broil until lightly charred and registers 160 degrees, 8 to 15 minutes. Transfer chicken to serving platter, tent loosely with foil, and let rest for 5 minutes.
Timer: 15m - 5
FOR THE SAUCE: Combine all ingredients in small bowl and season with salt and pepper to taste. Serve chicken with yogurt sauce.