Ingredients Jump to Instructions ↓

  1. Garam Masala (recipe)

  2. 1/2 pounds chicken thighs, skin removed

  3. 1 small onion, coarsely chopped

  4. 1/3 cup plain fat-free yogurt

  5. 1 tablespoon tomato paste

  6. 2 large cloves garlic, coarsely chopped

  7. 2 teaspoons chopped fresh ginger

  8. 1/2 jalapeño pepper,* seeded

  9. 1 teaspoon paprika

  10. Peel of 1/2 lemon, coarsely chopped

  11. Cucumber Raita (recipe)

  12. 6 rounds whole wheat pita bread

Instructions Jump to Ingredients ↑

  1. Prepare Garam Masala; set aside.

  2. Lightly score each chicken thigh twice with sharp knife; place in large heavy-duty resealable food storage bag.

  3. Place onion, yogurt, tomato paste, garlic, ginger, jalapeño pepper, 1 teaspoon Garam Masala, paprika and lemon peel in food processor or blender; process until smooth. Add to chicken pieces in plastic bag; seal bag tightly and turn to coat chicken thoroughly. Refrigerate 4 hours or overnight.

  4. Prepare Cucumber Raita; refrigerate.

  5. Remove chicken from bag and discard marinade. Grill chicken on covered grill over medium coals 20 to 25 minutes or until chicken is no longer pink in center and juices run clear, turning once. Serve with Cucumber Raita and pitas. Garnish as desired.


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