Spiced Roast Chicken with Tangy Yogurt Sauce

cooking.nytimes.com

joselle

subheading: FOR THE ROASTED CHICKEN:

¼ cup neutral oil, such as safflower or canola

5 garlic cloves, minced

1 tablespoon ground coriander

1½ teaspoons ground sweet paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon granulated onion

¼ cup chopped cilantro

2 tablespoons lemon juice, plus wedges for serving

2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

Salt and black pepper

subheading: FOR THE WHITE SAUCE:

½ cup plain Greek yogurt (2 percent or whole-milk)

¼ cup plus 2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

¾ teaspoon granulated sugar

A big pinch of granulated garlic

A big pinch of granulated onion

Salt and black pepper

subheading: To Serve:

1 small head iceberg lettuce, shredded

2 medium tomatoes, diced

Warm pita bread and hot sauce (optional)

Directions at cooking.nytimes.com

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