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Start with 2 lbs boneless skinless chicken thighs. Place in a large bowl.
Process together half a large yellow onion, 4-6 garlic cloves, and a knob of ginger in a small food processor.
Add the processed mixture on top of the chicken. Top with 2 heaping TBSP of a plain yogurt, 2-3 pinches of salt, fresh cracked pepper, 1 tbsp tandoori spice mix or a curry powder, 1 tbsp sweet paprika, and ½ to 1 tsp of cayenne pepper. Mix it really well, then let it marinate 6-24 hrs.
When you're ready to make these, you can grill, air fry, or pan fry them. I grilled these for about 5-7 mins per side since they taste the best that way. To air fry these, add them your airfryer for 18-20 mins at 400F (time varies by thickness and your airfryer), or cook them up on cast iron pan.
To make the mint chutney inspired sauce, grab a large high speed blender, add 1 large handful of mint (about 2 cups), 1 large handful of cilantro (about 1 to 1.5 cups), ¾ cup plain yogurt, a small knob ginger, 1 or 2 chili peppers or ½ jalapeno (optional for spice), juice of 1 lime, ½ tbsp tandoori masala or Garam masala spice, ½ tsp cumin, and a couple generous pinches of salt. Process well, taste and adjust.
Plate up the chicken, serve it with fresh lemon wedges and the sauce. You can serve it up over rice, quinoa, or if you're lowcarb, my @kaizenfoodco lowcarb rice.