Indian to Impress your Guests

We ended up eating our Indian Lebanese-shawarma style: warm naan slathered in the sauce, and then stuffed with chicken. Great sandwich!

Chicken Tikka (Food & Wine, October 2008)
4-6 servings

1 T mustard seeds
1 t Chinese five-spice powder
1 t freshly ground pepper
1 t turmeric
1 t cayenne pepper
1 bay leaf
2 T fresh ginger
4 garlic cloves
1 cup plain whole-milk yogurt
Kosher salt
2 lb skinless, boneless chicken thighs, cut into 2” pieces
2 T unsalted butter, melted

1.In a food processor, combine the spices, ginger, and garlic until fine.
2.Transfer the powder to a medium bowl. Add the yogurt and season with salt.
3.Add the chicken and turn to coat. Refrigerate for 2 hours (or up to 8 hours).
4.Remove the chicken from the marinade. Butter a grill pan (or oil the grill grate) and grill chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes.

Cilantro and Yogurt Sauce

2 cups cilantro leaves
1 cup mint leaves
4 garlic cloves
1 t. ground cumin
1 T lemon juice
1 cup plain whole-milk yogurt
Kosher salt

1.Combine cilantro, mint, garlic, cumin, and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. (Can be refrigerated for up to 2 days.)

Note: Serve with warm naan.