Name: Tandoori-Style Chicken with Cilantro-Mint Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: Olive oil, for the grill; 3/4 cup plain whole-milk Greek yogurt; 3 tablespoons fresh lime juice; 2 tablespoons vegetable oil; 1 1-inch piece ginger, chopped; 1 shallot, chopped; 2 cloves garlic, crushed; 1 tablespoon garam masala; 1 tablespoon sweet paprika; 1 teaspoon ground turmeric; 1/2 teaspoon kosher salt; 1 1/4 pounds chicken cutlets (4 to 6); Kosher salt and freshly ground pepper; 2 cups fresh cilantro; 1 cup fresh mint; 1/3 cup coconut milk; 1 small jalapeño pepper; 2 tablespoons fresh lime juice; 1 tablespoon vegetable oil; Kosher salt

Directions

Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the cilantro-mint sauce.

Photograph by Andrew Purcell

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Tandoori-Style Chicken with Cilantro-Mint Sauce

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