Description
A great Indian chicken dish that is packed full of great flavor and spice and is perfect for a wrap.
Ingredients
- 1 cup Plain Yogurt
- 1 whole Lemon, Juiced
- 1 Tablespoon Garlic Ginger Paste
- 1-½ teaspoon Chili Flakes (more If You Want It Spicier)
- ½ teaspoons Cumin Powder
- 1-½ teaspoon Turmeric Powder
- ½ Tablespoons Salt To Taste
- ¼ teaspoons Cracked Black Pepper
- 1 teaspoon Red Food Coloring
- 10 whole Boneless, Skinless Chicken Thighs
- ½ cups Roasted Shallots Or Red Onions, Optional
- 1 whole Paratha Or Wrap, Warmed (optional But Recommended For A Sandwich)
Preparation
Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add chicken thighs. Massage thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
The following day (or the same day, if desired) take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
Fire up your grill or preheat oven to 375ºF.
Place chicken on the grill and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until chicken is nice and tender and cooked through.
During that time, roast onions. There is something about those onions that pair perfectly with this chicken. Trust me.
Take chicken off the grill (or oven) and chop it up into thin, bite-sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.
