*adapted from Cooking Light
CHICKEN MARINADE
1 tsp. olive oil
4 tsp. smoked paprika
1-1/2 tsp. ground cumin
1-1/2 tsp. coriander
2 tsp. tandoori spice (or garam masala)
1 tsp. tumeric
1/2 tsp. red pepper flakes
1 large onion, coarsely chopped
1 sorrano pepper, coarsely chopped
8 cloves of garlic
1/2 cup plain Greek yogurt
2 tbs. lemon juice
1-1/2 tsp. salt
2 – 3 lbs. chicken thighs, boneless and skinless
YOGURT SAUCE
1/2 cup plain Greek yogurt
3/4 tsp. ground cumin
3/4 tsp. coriander
1/2 tsp. salt
2 – 3 tsp. lemon juice
1. Heat oil in skillet over medium-high heat. Combine marinade spices (through red pepper flakes) in a small bowl and add to pan. Cook until fragrant (about 2 minutes). Return to bowl and allow to cool.
2. Combine onion, pepper, garlic, yogurt, lemon juice and salt in a medium bowl and puree using an immersion blender (or throw it all into a food processor). Blend until smooth. Add spice mix.
Place chicken thighs into large resealable plastic bag, and cover with onion-yogurt mix. Place in refrigerator and allow to marinate for at least 24 hours.
3. Meanwhile, combine ingredients for yogurt sauce in a small bowl and chill for at least 24 hours.
4. Preheat grill. Place chicken on grill rack and discard marinade. Grill 5 – 6 minutes on each side or until juices run clear. Serve with grilled naan and yogurt sauce.
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