Step 1

FOR THE RAITA: Combine yogurt, cilantro, and garlic in bowl and season with salt and cayenne to taste. Refrigerate until ready to serve. (Raita can be refrigerated for up to 24 hours).

Step 2

FOR THE CHICKEN: Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in garam masala, cumin, and chili powder and cook until fragrant, about 30 seconds. Transfer half of garlic mixture to bowl and stir in yogurt and 2 tablespoons lime juice; set marinade aside. Combine remaining garlic mixture, remaining 2 tablespoons lime juice, and salt in large bowl. Using sharp knife, make 2 or 3 short slashes in each piece of chicken. Transfer chicken to large bowl and gently rub with garlic–lime juice mixture until all pieces are evenly coated. Let sit at room temperature for 30 minutes.

Step 3

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pour yogurt marinade over chicken and toss until chicken is evenly and thickly coated. Arrange chicken pieces, scored sides down, on prepared rack; discard excess marinade. Roast chicken until breasts register 125 degrees and drumsticks/thighs register 130 degrees, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.)

Step 4

Adjust oven rack 6 inches from broiler element and heat broiler. Return chicken to wire rack in pan, scored sides up, and broil until chicken is lightly charred in spots and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 8 to 15 minutes. Transfer chicken to serving platter, tent with foil, and let rest for 5 minutes. Serve with raita and lime wedges.