Ingredients
2 pounds Boneless Chicken Breast or Thighs, cut into bite size pieces

For the marinade:
½ cup Greek Yogurt
¼ teaspoon Smoked Paprika
1 tablespoon Fresh Turmeric, peeled; minced
4 cloves Melissa’s Peeled Garlic, minced
2 teaspoons Melissa’s Ground Ginger
1 tablespoon Garam Masala
1 Fresh Lime, juiced
1 pinch Granulated Sugar
¼ teaspoon Melissa’s Hot Hatch Chile Powder
Kosher Salt and Freshly Ground Pepper, to taste

For the dipping sauce:
1 cup Greek Yogurt
1 Fresh Lime, juiced
1 teaspoon Garlic Salt
½ teaspoon Melissa’s Hot Hatch Chile Powder

Directions
Combine all of the marinade ingredients in a mixing bowl. Add the chicken and toss well to coat. Cover and place in the refrigerator for 6-7 hours.

Remove the chicken from the refrigerator and bring to room temperature.

Preheat the oven to 350ºF.

Spray a baking sheet with cooking spray and place the chicken in a single layer. Bake the chicken for 12-15 minutes or until you reach an internal temperature of 165ºF, turning the chicken halfway through the cooking time.

While the chicken cooks, make the dipping sauce. In a bowl, combine all of the dipping sauce ingredients. Serve with the hot chicken.

Makes about 4-6 servings.