Ingredients
2½ lb boneless skinless chicken thighs
½ cup plain Greek yogurt
1 tbsp kosher salt
1 tbsp garam masala
½ tsp cumin
¼ tsp ground allspice
¼ tsp ground clove
⅛ tsp cinnamon
2 tbsp garlic powder
¼ tsp fenugreek (optional)
½ tbsp ground coriander
½ tsp dark chili powder
For serving
Flatbread (such as pita or tortilla)
Lettuce
Tomato
Red onion
Method
In a large bowl, combine yogurt, salt, garam masala, cumin, allspice, clove, cinnamon, garlic powder, fenugreek, coriander, and chili powder.
Add the chicken thighs and mix until fully coated.
Cover and refrigerate for at least 2 hours and up to 24 hours.
Cook the chicken in a hot skillet or grill until browned and fully cooked.
Slice the chicken into bite-size pieces.
Fill flatbread or pita with chicken, lettuce, tomato, and red onion.
Wrap and serve.
