If you’ve ever wondered how to make tandoori chicken, summertime is the perfect opportunity to learn how. Named in part for the clay ovens, or “tandoor,” used to make Indian foods like naan, this tandoori chicken recipe is designed for a backyard grill.
Serve it with fattoush salad for an easy way to maximize farmer’s market finds like cherry tomatoes and Persian cucumbers—or parsley and mint from the garden. Greek yogurt brings this nutritious dish together as both a marinade and a salad dressing.