4large boneless and skinless chicken breastscut into 1 inch cubes
1 1/2cups2% fat greek yogurt
1tablespooncurry powder
2teaspoonspaprika
1teaspoongaram masala
1teaspoonground cumin
1/2teaspoonground coriander
1teaspoonturmeric
1tablespoontomato paste
1limejuiced
1tablespoonfreshly grated ginger
3garlic clovesfinely minced
2teaspoonskosher salt
1/2teaspoonground pepper
12bamboo skewerssoaked in water
Cumin-Turmeric Rice
1tablespoonneutral oil
1/2red oniondiced
1teaspooncumin seeds
1teaspoonturmeric
1 1/2cupslong grain white ricesuch as basmati
3cupswater or broth
1teaspoonkosher salt
Spicy Cilantro Chutney
1cupcilantro leavespacked
1/4cupmint leaves
1garlic clovechopped
1teaspooncrushed red pepper flakes
1teaspoonground cumin
3tablespoonslime juice
1/2teaspoonkosher salt
2tablespoonsolive oil
Instructions
To make the tandoori chicken skewers: In a medium bowl, mix together the yogurt and other ingredients (except the chicken and skewers) until smooth and all the ingredients are evenly dispersed. Toss the cubed chicken in the marinade and cover. Let the chicken marinate for at least 2 hours, but up to 8 or overnight.
Preheat an outdoor grill or grill pan over medium heat. Skewer 4-5 pieces of chicken on each skewer and set aside. Lightly oil the grill or grill pan and grill the chicken 3-4 minutes per side, covering the grill or pan between turning. Remove from grill and serve immediately with cumin-turmeric rice, cilantro chutney and cucumber yogurt sauce.
To make the cumin-turmeric rice: In a medium saucepan, heat oil over medium heat. Add onion and cook 3-4 minutes until softened. Add cumin seeds and turmeric and cook 1 minute. Add rice and toss in the spices so all the grains are coated. Add water or broth and salt and bring to a simmer. Reduce the heat as low as it will go, cover and cook for 18 minutes. Remove the rice from heat, and leave it covered for another 10 minutes. Fluff rice with a fork and serve immediately.
To make the cilantro chutney sauce: Place all the ingredients, except for the olive oil, in a food processor. Process until all the ingredients are finely chopped. Add the oil and pulse until combined. Transfer to a bowl and use immediately. Can be kept for 2 days, covered, in the fridge.
Notes
If you find that you don't have some of the spices needed in the recipe, visit your local grocery store with a bulk section. You can buy just as much of the spices as you need for a fraction of the cost of a container.