Grilled Tandoori-Spiced Chicken Over Green Papaya Salad
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Ground Ginger1 tsp
Cumin Seed1 tsp
Coriander Seed2 tsps
Paprika1 tsp
Turmeric1 pinch
Cayenne1 tsp
Garlic (minced)1 cup
Vegetable Shortening1
Salt1 cup
Plain Yogurt1 tbsp
Lemon Juice1 tbsp
Cilantro (chopped)1 cup
Lime Juice (fresh)1 tbsp
Sugar4 tbsps
Roasted Peanut (crushed)Directions:
1
With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through
2
In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne
3
Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute
4
Transfer the spices to a spice/coffee grinder and grind the spices finely
5
Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts
6
Marinate the chicken in the refrigerator, for at least 5 hours or overnight
7
Preheat grill
8
Remove chicken pieces from the plastic bag and pat them dry
9
Season with salt and pepper, to taste
10
Rub the chicken pieces thoroughly with half the shortening
11
Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side
12
While grilling, brush on the remaining shortening
13
When the chicken pieces are cooked through, transfer to a platter
14
Let chicken stand while preparing salad
15
In a sieve, drain the yogurt for 15 minutes
16
In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste
17
In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved
18
Add chile, papaya, carrot, and cilantro to the dressing, tossing well
19
Salad may be made 2 hours ahead and chilled, covered
20
Bring salad to room temperature before serving
21
Serve salad sprinkled with peanuts