There are certain friends you have in life who become more of kindred spirits than friends. The friends who really get you and, regardless of how long it’s been since you’ve seen them you’re always able to pick up where you left off. One of our friends like that often comes over bearing a makeshift tupperware full of marinated meat and, upon his arrival, makes plans to grill it for us (a true friend brings dinner that they cook for you!). Tandoori chicken is his specialty and this recipe is inspired by his many visits bearing delicious food. He loves garam masala and, actually introduced me to it. It’s totally worth buying – it’s a unique taste that can’t really be replicated by any other combination. I like it mixed with greek yogurt as a dip.
This meal is great for a Friday, especially if you’re having company because you can make it all ahead of time. In the afternoon (or night before), you make the mango salsa and marinate the chicken. I made a quinoa salad to go with it last time, and it’s best made ahead, too. Then you can clean the kitchen, and come dinnertime all you have to do is grill the meat and serve. It’s also very flavorful and tastes very fresh. I cut the chicken breasts in half width-wise before marinating them to increase the surface area and to avoid the unfortunate mass of dry chicken you sometimes get when grilling a whole chicken breast. Alternatively, you could pound them out flat.
Tandoori Chicken with Mango and Pineapple Salsa
4 chicken breasts, butterflied or pounded flat
1 tsp turmeric
2 tsp garam masala
1 tsp coriander
1 tsp cumin
2 garlic cloves
a small piece of ginger
half of a lemon
1/2 cup greek yogurt
For the relish:
1 can diced pineapple (or fresh)
1 ripe mango
1/2 red onion
1 red chile
1. Several hours or the night before you intend to serve, mince the garlic and finely peel and chop the ginger. Mix the spices, ginger, garlic, and the juice of the lemon together with the greek yogurt to create a marinade.
2. Butterfly the chicken and place it into your “marinating tupperware” (or a big ziploc bag), pour the marinade over the chicken and move the pieces around, coating all of the sides. Place in the refrigerator until you’re ready to finish your dinner.
3. Dice the mango into a size similar to the pineapple. Finely dice the onion and mix the pineapple, mango, and onion together. Start by mincing half of the red chile and adding into the relish with the juice of the lime. Taste and add the rest of the chile if you need a little more heat. This can also be made ahead of time and left in the fridge until ready to serve.
4. When you’re ready, grill the chicken until cooked through. Serve with the relish.