TANDOORI CHICKEN

You don't need a tandoori oven to make tandoori chicken. You can do this under your oven broiler. I cooked mine in our charcoal grill and it worked perfectly. A guajillo chile ("wha hee oh") is a dried Mirasol chile.

Spice Blend
2 dried guajillo chiles; stems and seeds removed and cut into 1-inch pieces

4 dried red chili peppers, stem and seeds removed

6 green cardamom pods, smashed to remove seeds

2 t coriander seeds

2 t garam masala

½ inch piece of cinnamon, cut up

1 t cumin seeds

1 t fennel seeds

1 t fenugreek seeds

½ t black cardamom seeds

Marinade
1 ¼ cups plain yogurt

1 T avocado oil

Juice of 1 large lemon

1 t paprika

¼ t ground turmeric

½ t cayenne pepper

4 cloves garlic, pressed

2-inch piece of peeled ginger, grated or minced

4 boneless chicken breasts, cut in half lengthwise

                       

In a dry skillet, toast the chiles, cardamom seeds, coriander seeds, cinnamon, cumin seeds, fennel seeds, and fenugreek seeds until fragrant, about 2 minutes, shaking the pan often.

Let cool and pour the spices into a spice grinder and process until fine. 

In a large bowl, whisk together the toasted spice mixture with the yogurt, oil, lemon juice,  paprika, turmeric, cayenne, garlic, and ginger until well combined.

Using a meat tenderizer, pound the chicken to about ½ inch in thickness between plastic wrap.

Cut each chicken piece into 3 long strips and place in the large bowl with the marinade.

Cover completely with marinade.  Cover and refrigerate 8 to 12 hours.

Prepare a charcoal grill with coals on the bottom.

Remove chicken from marinade and thread onto metal skewers so chicken lies flat.

Place skewers of chicken over hot coals, close the top and cook for 10 to 12 minutes, turning once.

Riata

1 ½ cups plain yogurt
¼ cup fresh mint leaves, finely chopped
¼ cup fresh cilantro leaves, finely chopped

½ English cucumber, peeled and finely diced

1 t honey  

¼ t ground cumin

Sea salt and freshly ground black pepper 

In a medium bowl, mix together the yogurt, mint, cilantro, cucumber, and honey.

Season to taste with salt and pepper.

Cover and refrigerate until ready to serve.

Serve with buttered basmati rice, flavored with lemon zest, grated ginger, and cilantro.