Steps

• Step 1

  In a food processor, combine paprika, garam masala, cumin, coriander, turmeric, cayenne, onion, ginger, garlic, yogurt, lemon juice, olive oil, and salt, and pulse until smooth.

  Ingredients

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon garam masala

  • 1 Tablespoon ground cumin

  • 1 Tablespoon ground coriander

  • 1 Teaspoon ground turmeric

  • 1 Teaspoon cayenne pepper

  • 1/2 Medium yellow onion, diced

  • 1  thumb-sized piece of fresh ginger, peeled and roughly chopped

  • 6 Clove garlic, chopped

  • 1/2 Cup full-fat plain Greek yogurt

  •  Juice of 1/2 lemon

  • 1/4 Cup olive oil

  • To Taste kosher salt

• Step 2

  Add the chicken to a large bowl, pour the marinade over, then massage the chicken until very well-coated. Cover the bowl with plastic wrap and chill the chicken in the refrigerator overnight, or at least 12 hours.

  Ingredients

  • 12  chicken drumsticks

• Step 3

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Place the chicken directly on the grill grates. Insert the probe into the thickest part of a drumstick, avoiding the bone. Close the lid and cook, turning occasionally, until crispy and the internal temperature reaches 165℉, 45-50 minutes.

  00:45

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• Step 5

  Meanwhile, make the curry lime yogurt: In a medium bowl, whisk together the yogurt, curry powder, lime juice, and salt until evenly combined. Chill in the refrigerator until ready to serve.

  Ingredients

  • 1 1/2 Cup full-fat plain Greek yogurt

  • 1 Tablespoon curry powder

  • 1 Tablespoon fresh lime juice

  • Pinch kosher salt

• Step 6

  Arrange the chicken on a platter and garnish with cilantro, red onion, chiles, and lime wedges. Serve with the curry lime yogurt alongside. Enjoy!

  Ingredients

  • 1/2 Small red onion, thinly sliced

  •  fresh cilantro, chopped

  •  Lime wedges

  •  green or red chiles, sliced