Tandoori Chicken with Mango, Coconut, and Tamarind Vinaigrette
The warm, aromatic spices in this dish give the chicken a sweet and smoky kick. A great make-ahead recipe, it's delicious hot or cold.
- 1 tablespoon granulated garlic
- 1 tablespoon light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 3 teaspoons coarse salt
- 2 teaspoons cayenne pepper
- 1/4 cup canola oil
- Juice of 1 lemon
- 4 6 ounces skinless boneless chicken breast halves
- 2 tablespoons tamarind paste or concentrate
- 1/4 cup warm water
- Juice of 1 lime
- 1 tablespoon honey or agave nectar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plain nonfat Greek yogurt
- 2 firm, ripe mangos, peeled, pitted, and cubed
- 1/2 cup shredded sweetened coconut, toasted
- 1/2 cup fresh Thai basil leaves, hand torn
- In a small bowl, combine the granulated garlic, sugar, ginger, cumin, coriander, paprika, turmeric, 2 teaspoons salt, and cayenne pepper. Add 2 tablespoons of the canola oil and lemon juice, stir with a spoon to form a thick paste. Rub all sides of the chicken with the tandoori paste, cover, and set aside in the refrigerator to marinate for at least 8 hours and up to 24 hours.
- Preheat the oven to 400 degrees F. Heat a cast-iron or ovenproof skillet over medium high and coat with remaining 2 tablespoons canola oil. When shimmering, add chicken to the pan, working in batches if necessary. Sear for 3 minutes per side and transfer to the oven. Roast for 15 minutes or until cooked through. Cool and cut into small cubes.
- In a small bowl, combine the tamarind, water, lime juice, honey, and olive oil; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk, add yogurt, and then whisk again until incorporated.
- In a large mixing bowl, combine the chicken, mango, and coconut. Pour 1/2 cup of the vinaigrette over the ingredients and toss gently. Add the basil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and lightly toss again. Serve chilled.
- Recipe provided by Chef Alan Jackson of Lemonade restaurants in California.