Grilled Tandoori Chicken Sandwich

- 8 boneless, skinless chicken thighs (about 1 1/2 pounds) - 1 1/4 cup nonfat plain Greek yogurt, divided - 1/4 cup roughly chopped peeled fresh ginger - 1 1/2 tablespoon sweet paprika - 1 1/4 teaspoon fine sea salt, divided - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - 1 teaspoon ground cloves                                                                                               [![Grilled Tandoori Chicken Sandwich](]( - 3/4 teaspoon ground cardamom - 1/8 teaspoon cayenne pepper - 6 bay leaves, crumbled - 4 cloves garlic, roughly chopped - 1/4 red onion, roughly chopped - Canola oil, for the grill - 1/4 teaspoon ground cumin - 1/2 cucumber, peeled, seeded and grated - 4 pieces regular or whole wheat naan, grilled - 1/2 cup fresh cilantro leaves - Chili sauce, such as Sriracha, to taste
Arrange chicken in a wide, shallow dish. Put 3/4 cup of the yogurt, ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for 8 hours or overnight.Prepare a grill for medium heat cooking. Arrange chicken on the grill (discarding marinade that doesn’t cling to the pieces) and cook, turning occasionally, until somewhat charred and just cooked through, 10 to 12 minutes. Transfer to a platter and roughly shred with a fork.Meanwhile, mix remaining 1/2 cup yogurt with cumin, cucumber and remaining 1/4 teaspoon salt to make raita. Top naan with chicken, raita, cilantro and chile sauce.