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|1||For the chicken, whisk yogurt, oil, lemon juice, garlic, garam masala, coriander, cumin, turmeric, chili mix and salt in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.|
|2||For the chutney, place all ingredients in a food processor or blender and puree, scraping down the sides as needed, until smooth, about 30 seconds. Set aside for serving with sandwiches.|
|3||Heat grill to medium heat and brush grates with oil. Remove chicken from marinade and pat dry. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 4-5 minutes per side.|
Serve grilled chicken on naan with chutney, red onion and cucumber.
Drink Pairing: California Pinot Blanc