Ingredients

• 1 each (5 lb) whole chicken, cut into pieces

Marinade

• 2 cups Greek yogurt

• 1/2 cup yellow onion, small dice

• 1/4 cup Colonial Chile Oil

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• 1/4 cup lemon juice

• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt

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• 2 tbsp Garam masala

• 2 tbsp smoked paprika

• 2 tbsp fresh cilantro stems, minced

• 2 tbsp fresh ginger paste (grated on microplane)

• 2 tbsp fresh garlic paste (grated on microplane)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp cayenne pepper

• 1 tsp ground turmeric

Avocado Raita: 2.5 Cups

• 1 cup plain Greek yogurt

• 1/2 cup spinach, chopped

• 1/4 cup cilantro (leaves and/or stems)

• 1/4 cup reserved marinade

• 2 tbsp lemon juice

• 1 avocado

• 1 clove garlic

• 1/2 cup cucumber, grated

• 1 each serrano pepper, minced

• Jacobsen Salt Co. Kosher Sea Salt, to taste

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Marinated Veg

• 2 roma tomatoes, halved, seeded, sliced thin

• 1 each cucumber, halved, seeded, sliced thin

• 1/2 yellow onion, sliced thin

• 1/4 cup Saice Silician Extra Virgin Olive Oil

• 1 tbsp lemon juice

• 1 each clove garlic, grated on microplane

• 2 tsp Cattleman’s Grill California Tri-Tip Seasoning

Serve with

• Naan

• Basmati rice