Marinade
1/2 cup Greek yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon tumeric
1 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon red food coloring (just not one with ‘red 40’ in it cuz it’s bad for you
2 tablespoons olive oil
Juice of 1/2 lime
Chicken
1.5 pounds boneless, skinless chicken thighs
Sauce
1/2 cup Greek yogurt
2 tablespoons chopped cilantro, plus extra for garnishing
2 tablespoons chopped green onion
1 teaspoon coriander
1 teaspoon cumin
Pinch kosher salt & pepper
2 tablespoons olive oil
Juice of 1/2 lime
Combine marinade ingredients in a large bowl, mix well to combine
Cut 1/4” slices into the thighs, about 1/2 inch apart, then put into the marinade and massage until the chicken is well covered - refrigerate a couple hours to overnight
While it does, put the sauce ingredienst into a bowl, and mix well - refrigerate until ready to use
When ready to cook, heat a grill (charcoal if possible) to medium high
Remove chicken and sauce from the fridge about 30 minutes prior to cooking
Clean and oil the grill grates, and then put on the chicken
Cook, turning often until beautifully charred and between about 175 and 185 degrees
Remove to a plate and let rest 10 minutes
Put tortillas on the grill until marked up
Build - spread sauce on a tortilla, add some cut up chicken, a little more sauce and chopped cilantro to garnish
Serve