Charcoal-grilled tandoori chicken tacos with yogurt sauce

Mix the marinade: thick Greek yogurt, about a tablespoon each of garlic paste and ginger paste, a pinch of seasoning, a teaspoon each of turmeric, garam masala and cumin, red food coloring, a couple squeezes of oil and a squeeze of lime; adjust the color.

Cut a few slashes into about a pound and a half of chicken thighs and add them to the marinade.

With a gloved hand, massage the marinade into the cuts; marinate for up to a day.

For the sauce, chop cilantro and green onion and mix with nonfat Greek yogurt, a little coriander, a pinch of salt and pepper, a tiny squeeze of oil and lime; refrigerate.

Spread hot, ashed-over charcoal, put the grate and lid on, and grill the chicken, turning often.

Cook the thighs to somewhere past about 175.

Rest the chicken warm while warming a couple of tortillas on the grill.

Cut the chicken; build each taco with yogurt sauce on the tortilla, chicken, and a little cilantro.