Almost Tandoori Chicken

• 1 cup Greek yogurt
• 1 lime
• 1 tablespoon ground turmeric, a palmful
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1/2 tablespoon ground cumin, 1/2 palmful
• 1 teaspoon ground cardamom, 1/3 palmful
• 2 pounds boneless skinless chicken thighs
• Salt and pepper
• 1 green apple, peeled and thinly sliced into matchsticks
• 2 plum tomatoes, seeded and very thinly sliced lengthwise
• 4 scallions, thinly sliced
• 2 tablespoons olive or vegetable oil
• 4 pieces store-bought naan bread, plain or flavored, warmed

1. Preheat the oven to 500F.
2. Combine the yogurt with the zest of the lime and the spices.
3. Cut the chicken into large chunks.
4. Season the chicken liberally with salt and pepper, then add to the yogurt and coat evenly.
5. Place a wire rack on a rimmed baking sheet or use a slotted broiler pan for cooking.
6. Arrange the chicken on the rack or slotted pan and roast for 15 minutes, or until its charred at the edges and the juices run clear.
7. Combine the apple, tomatoes, and scallions, and dress with the juice of the lime, the oil, and salt and pepper.
8. Serve the chicken with the apple-tomato topping and warm bread.

greek yogurt, lime, ground turmeric, ground coriander, paprika, ground cumin, ground cardamom, chicken thighs, salt, green apple, tomatoes, scallions, olive, storebought naan bread

Taken from www.epicurious.com/recipes/food/views/almost-tandoori-chicken-377417 (may not work)