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1
Heat oil in small skillet until shimmering.
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2
Add garlic and ginger and saute 1 minute or until fragrant.
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3
Add garam masala, cumin and chili powder; saute another 1 minute or until fragrant.
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4
Move half the mixture to a bowl and add yogurt and 2 tbsp lime juice.
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5
In another bowl, combine remaining spice mixture with remaining lime juice and salt.
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6
Lightly score skin side of chicken pieces with a sharp knife, making 2-3 cuts one inch apart and 1/8 inch deep.
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7
Place chicken in bowl and toss with spices until coated.
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8
Let stand 30 minutes at room temperature.
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9
Place oven rack in upper-middle position and preheat to 325F Pour reserved yogurt mixture over chicken parts and toss until evenly but thickly coated.
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10
Wrap a sheet pan with foil and place a wire rack inside.
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11
Arrange chicken, scored side down, on rack.
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12
Discard remaining yogurt mixture.
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13
Bake chicken 15-25 minutes, until breasts register internal temperature of 125F and legs and thighs read 130F Watch carefully and remove pieces to a plate as they are done; smaller pieces may cook faster.
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14
When all pieces are done, remove chicken from oven and turn oven up to broil; preheat a full 10 minutes.
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15
Just before returning chicken to broiler, turn pieces scored-side up.
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16
Broil until lightly-charred in spots and internal temperature is 165F for breasts, 175F for legs and thighs, 8-15 minutes.
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17
Transfer to serving platter, tent with foil and rest 5 minutes.
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18
Serve with lime wedges alongside.
