1/2 cup plain yogurt
2 tsp minced garlic
2 tsp minced ginger
1 tsp garam masala (not scary, just look in the spice aisle of your grocery store)
1 tsp coriander
1 tsp turmeric
1/2 tsp cumin
1 tbsp lime juice
1 tsp salt (go for the gold and use sea salt)
1 1/2 lbs boneless, skinless chicken thighs, trimmed
1 large red onion, peeled and cut crosswise in 1/4" rounds
1 large red pepper, de-seeded and cut in 1/4" strips
2 tsp canola oil
6-8 flour tortillas, any size
Garnish options: diced mango, mayo, cilantro
1. For the marinade, whisk together the yogurt, garlic, ginger, garam masala, coriander, turmeric, cumin, lime juice and salt in a large ziplock bag. Make 2-3 cuts in the top of each chicken thigh and add to the marinade. Turn to coat, gently massaging the marinade into the cuts. Seal the bag and refrigerate overnight.
2. Remove the chicken from the fridge 30 minutes before cooking. Heat grill to medium-high. Wipe excess marinade off the chicken. Brush the onion and red pepper with oil. Grill the chicken and veggies, turning once. (Chicken will take 6-8 minutes, veggies 3-4 minutes.)
3. When the chicken is done, tent it and let it rest for 5 minutes. Then, slice it across the grain in strips. Warm the tortillas, and serve with the chicken, veggies, and any desired garnish.
Notes: These are like tacos from India. The recipe as is will feed approximately 4 adults.
Recipe Origination: I ripped it out of a magazine called "Family Fun" at the doctor's office. The magazine should be called "Adult Fun" because my kids won't eat this dish, but I suppose people might get the wrong idea then!
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