In a dry sauté pan over medium heat add cumin, black peppercorns, bay leaves, cinnamon, fennel seed, cardamom, mace, and cloves. Heat until fragrant. Remove from heat and cool.
Place toasted spices in a spice grinder along with nutmeg. Grind into fine powder. Store in an airtight container.
Honeyed Yogurt Sauce
In a bowl combine yogurt, honey, lemon zest, dill, and salt. Mix well and hold refrigerated for service.
In a bowl combine yogurt, lemon juice, olive oil, Kashmiri Spice Blend, and salt. Whisk until well blended. Add chicken things and toss to coat. Refrigerate for 1 hour or up to overnight.
Remove from marinade and discard excess. Hold refrigerated for service.
Set grill to medium high. For each serving, grill off 4 oz of marinated chicken thighs until they reach an internal temperature of 165°F. Remove from grill and allow to rest before slicing.
Lightly grill 1 piece of naan. Place sliced chicken in center of naan. Top with 1/4 cup shredded lettuce and 2 tablespoons each radishes and red onion. Drizzle with 2 tablespoons honeyed yogurt sauce. Wrap naan around filling and secure with a pick. Serve warm or chilled.
This wrap eats well cold and is perfect for revitalizing to-go menus.
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