Tandoori Spiced Chicken Thighs and Herbed Yogurt Sauce

Ingredients

2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons ground ginger
2 Tablespoons ground coriander
1 Tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
1 teaspoon ground cayenne (not a Tablespoon!)
 6-8 boneless skinless chicken thighs
 3-4 tablespoons vegetable oil

Herbed Yogurt
1 cup full fat yogurt
1 Lemon
Cilantro
English or Persian Cucumber
1 teaspoon ground coriander
1 teaspoon ground cumin
salt to taste

Pitas, Parathas, Naan and herbed yogurt for serving for serving


DIRECTIONS FOR CHICKEN

Combine all spices and the oil in a med bowl to make a paste.  
Rub the spice paste onto each chicken thigh. 
Marinate the chicken for at least 4 hours or overnight if you can.
Heat a grill over medium-high heat.
Grill on each side until slightly charred and just cooked through.  
Remove from grill, let rest for 10 minutes and cut lengthwise into 1/2 inch slices.
Serve with Pitas and Herbed Yogurt.

To Make the Herbed Yogurt

In a medium size bowl whisk together the following;
Add one cup or 140 g of full fat yogurt. 
The zest and juice of one lemon 
2 tablespoons of finally chopped cilantro
1/2 of a English or one small Persian cucumber, finally diced. 
1 teaspoon ground coriander 
​1 teaspoon ground cumin 
Salt to taste. Start with half a teaspoon.


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