Ingredients
2 tablespoons plain Greek yogurt2 tablespoons tandoori masala seasoning4 boneless skinless chicken thighs (about 1 pound)SLAW:1 cup shredded daikon radish2 tablespoons grated onion2 tablespoons lime juice2 tablespoons minced fresh cilantro1/4 teaspoon saltSAUCE:1/2 cup plain Greek yogurt2 tablespoons minced fresh mint1 tablespoon lime juice1/2 teaspoon minced garlic1/8 teaspoon salt1/8 teaspoon pepper1 tablespoon canola oil4 brioche hamburger buns, split and toasted4 lettuce leaves
Preparation
In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally.
Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving.
Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.
