SAAG PANEER
This is a marriage between bbq chicken and chicken tikka.
- 2 pounds of skinless boneless chicken breasts or thighs, cut into 2-inchish pieces.
- In a large bowl, mix ½ cup yogurt, ½ cup bbq sauce (recipe follows), ½ tsp dried oregano, ¼ tsp ground cinnamon, 1 tbsp grated ginger, 1 tsp grated garlic, ½ tspn Lakadong Turmeric, 1 tsp ground Banas Cumin, ½ tsp Resham Patto Chilli, 2 tbsp water, 1 tsp salt.
- Toss the cut chicken into the bbq yogurt sauce, stir to coat, cover and refrigerate for 2 to 3 hours.
- Place the chicken pieces on a wire rack set on a baking sheet. Bake in a 375 degrees preheated oven until the chicken is brown, about 15 minutes. Remove from oven, flip the pieces and bake for 15 more minutes until brown and cooked thoroughly.
- Make a lavash wrap with hummus (recipe follows) and grilled veggies, fresh chopped tomatoes and onions.