Special equipment: a spice grinder; 15 to 20 skewers, soaked 30 minutes if wood or bamboo
Place a medium skillet over medium-low heat and add the coriander, cumin, fennel, fenugreek, mustard, peppercorns, cardamom and cinnamon. Toast, shaking the pan, until fragrant, 2 to 4 minutes. Set aside and let cool slightly. Place in a spice grinder along with the dried chile and pulse to a powder-like consistency, then transfer to a bowl and add the turmeric and paprika. Transfer a few tablespoons to a large mixing bowl and save the rest of the spice mixture for another use.
To the mixing bowl, add the yogurt, ginger, garlic, olive oil and some salt and pepper and stir to combine. Sprinkle the chicken with salt and pepper, add it to the yogurt mixture and let marinate, refrigerated, for at least 20 minutes and up to 2 hours.
Preheat a grill pan over medium-high heat. Remove the chicken from the yogurt and thread it onto skewers. Place on the grill pan and let cook, turning once, until cooked through, 10 to 12 minutes.
Place the Pickled Vegetable Rice in 4 small bowls. Serve with the chicken.
Place a small to medium saucepan over medium-high heat. Add the rice, curry leaf, chicken stock and cardamom pods and sprinkle with salt and pepper to taste. Bring to a simmer, then cover and reduce the heat to low. Let cook according to the package instructions, 16 to 18 minutes. Remove from the heat and remove the curry leaf and cardamom pods from the pot, then fluff the rice with a fork and set aside to keep warm. Stir in the pickled vegetables and their pickling liquid.
Recipe courtesy of Rachael Ray