Step 1

Toast the spices in a dry pan over medium-low heat for 3 minutes, or until fragrant. Set aside.

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Step 2

In a large bowl or resealable bag, combine the garlic, ginger, buttermilk, lemon juice, salt, pepper, and toasted spices. Score the chicken by cutting shallow, one-inch slices in the skin, then add the chicken pieces and mix ensuring each piece of chicken is well coated in the marinade. Marinate for 2-6 hours in the fridge.

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Step 3

Preheat the oven to 425℉ and line a sheet pan with foil. Transfer the marinated chicken to the prepared sheet pan and drizzle over the oil. Bake for 25-35 minutes, or until nicely charred and a digital thermometer registers at least 165 degrees F when inserted into the thickest part of the chicken.

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Step 4

Remove the chicken from the oven and let it rest for 5-10 minutes before serving to retain the juices.

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Step 5

While the chicken rests, prepare the raita by combining the buttermilk, chaat masala or cumin, cucumber, cilantro, kosher salt, and black pepper. Taste and adjust quantities to your flavor preference.

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Step 6

Garnish the chicken with thinly sliced red onion, lemon wedges, and more fresh cilantro alongside warm buttery naan, basmati rice, and a generous drizzle of raita.