Grilled Chicken with Tarka

2-3

1.5 lbs of boneless skinless chicken thighs (about 6 total)

1/2 cup of plain whole milk yogurt

1 tsp turmeric

1 tsp coriander

1 tsp cumin

1 tbsp grated ginger

2 garlic cloves

1 tbsp of olive oil

1 lime

Cilantro and chopped red onion for garnish

Paro Tarka

Salt

30 minutes

2-3

METHOD

1

Pat chicken thighs dry. Combine yogurt, turmeric, coriander, cumin, ginger, garlic, a tsp of lime juice, pinch of salt, and olive oil in a medium bowl.
2
Add chicken thighs to bowl and using your hands (or tongs) coat the chicken in marinade so that each piece is coated evenly. Refrigerate covered for an hour minimum or overnight.
3
Preheat grill to medium high. Shake off excess marinade and sear each piece of chicken for about 3 minutes per side or until they release easily from grill grates.
4
Drizzle 1-2 TBSP of Paro Tarka over chicken and top with a squeeze of lime, chopped red onion and cilantro.
5
Enjoy!

1

Pat chicken thighs dry. Combine yogurt, turmeric, coriander, cumin, ginger, garlic, a tsp of lime juice, pinch of salt, and olive oil in a medium bowl.
2
Add chicken thighs to bowl and using your hands (or tongs) coat the chicken in marinade so that each piece is coated evenly. Refrigerate covered for an hour minimum or overnight.
3
Preheat grill to medium high. Shake off excess marinade and sear each piece of chicken for about 3 minutes per side or until they release easily from grill grates.
4
Drizzle 1-2 TBSP of Paro Tarka over chicken and top with a squeeze of lime, chopped red onion and cilantro.
5
Enjoy!