Ingredients

The following ingredients have 6 Servings
  • 10 skinless boneless chicken thighs
  • 2 tsp. ground ginger
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 2 tsp. salt
  • 2 tsp. cayenne pepper
  • 1/4 cup plain yogurt
  • 1/2 English cucumber (the long, skinny ones :)
  • 1 tsp. salt
  • 2 green onions (finely chopped)
  • 1/2 tsp. garam masala
  • 1 cup plain yogurt
  • Cooked basmati rice (optional)
  • Boston (Bibb lettuce leaves, separated)

Instruction

  • Cut each thigh into three pieces. Place all the pieces in a zip-lock bag or bowl. In a small bowl, mix together the tandori spices with the 1/4 cup yogurt. Add to the zip-lock bag or bowl and stir or shake to coat the chicken well. Seal or cover and refrigerate for a few hours or overnight.
  • Make the raita: Cut the cucumber in half lengthwise and remove the pulp from the middle with a teaspoon. Grate the cucumber into a bowl. Add the salt, stir and leave for 10-15 minutes. Strain the liquid off and add the remaining ingredients. Stir until combined. Cover and refrigerate until ready to serve.
  • Grill the chicken pieces on a hot greased grill or BBQ. Allow to rest,then cut into smaller chunks. Place a heaped spoonful of cooked rice on the bottom end of each lettuce leaf, top with some of the chicken and top with a spoonful of raita.