Tandoori Chicken with Fast Garlic Naan

Steps

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1. 1
   Remove skin from drumsticks. Score each drumstick with 4 cuts on each side, cutting down to the bone for a total of 8 slits.
   ▶ ≈0:00
2. 2
   Season both sides generously with salt.
   ▶ ≈0:40
3. 3
   Combine yogurt, oil, salt, turmeric, garam masala, cayenne, smoked paprika, grated garlic, grated ginger, lime juice, and optional red food coloring in a bowl. Stir until smooth and lump-free.
   ▶ ≈1:05
4. 4
   Add the seasoned drumsticks to the marinade, coating them thoroughly, especially in the slits. Cover and refrigerate for 30 minutes or up to 24 hours.
   ▶ ≈2:10
5. 5
   Brush grill grates with an oil-soaked paper towel and spray with cooking spray to create a non-stick surface.
   ▶ ≈7:46
6. 6
   Place marinated drumsticks on high-heat grill with lid closed and cook for 6-8 minutes on the first side.
   ▶ ≈8:10
7. 7
   Lower heat to medium, flip drumsticks, and cook for 12-15 more minutes until fully cooked through. In the last 5 minutes, brush with melted ghee or butter.
   ▶ ≈8:23
8. 8
   Heat beer in a small saucepan to about 90°F.
   ▶ ≈2:47
9. 9
   Add instant yeast, olive oil, and yogurt to the warm beer and stir until combined. Some yogurt lumps are fine.
   ▶ ≈2:59
10. 10
    Add flour, salt, and sugar to a food processor and pulse until evenly combined.
    ▶ ≈3:11
11. 11
    With food processor running, drizzle in the beer-yogurt mixture and process until dough forms a cohesive ball. (Hand method: combine ingredients in a bowl and knead.)
    ▶ ≈3:23
12. 12
    Transfer dough to a floured surface and knead for about 2 minutes until elastic and smooth.
    ▶ ≈3:48
13. 13
    Place dough in a bowl, cover with a lid or damp towel, and let rest for 20 minutes.
    ▶ ≈4:13
14. 14
    Divide rested dough into 4 equal portions (about 150g each). Pre-shape by folding sides in and rounding into balls. Cover with damp towel and let relax for 10 minutes.
    ▶ ≈5:29
15. 15
    Roll out each ball into a naan shape about 10 inches in diameter and 1/8 inch thick. Rotate while rolling for even thickness. Lightly spray with water and cover with damp towel.
    ▶ ≈5:53
16. 16
    Melt ghee or butter in a small pan over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn. Stir in chopped cilantro and remove from heat.
    ▶ ≈6:29
17. 17
    Heat a cast-iron skillet over medium-high heat. Place rolled naan in skillet and cook for about 90 seconds until bubbles form and golden spots appear. Flip and cook another 90 seconds to 2 minutes. Immediately brush with garlic butter. Repeat with remaining naans.
    ▶ ≈6:56
18. 18
    Store cooked naan in a 200°F oven, covered, to keep warm until serving with the tandoori chicken.
    ▶ ≈7:46