Tandoori Chicken

Tandoori chicken, cucumbers with ginger and soy sauce, coconut ginger basmati rice, chutney

Step 1 (jalapeño-ginger paste). In a food processor, chop 5 jalapeños, a 2-inch piece of ginger root (peeled), and 6 cloves of garlic into a coarse paste. Can be stored frozen and used for sheekh kabobs.

Step 2. Mix together 2 tablespoons of jalapeño-ginger paste, salt, pepper, 3 tablespoons of tandoori masala,* one small finely chopped onion, and 1 1/2 cups plain yogurt. Marinate chicken (I used one package of skinless/boneless chicken thighs) in yogurt mixture overnight.

Step 3. Grill chicken and serve with rice and chutney.

Thanks again to Jhumku Kohtz for the fabulous recipe!

*I used Kissan Tandoori Masala, which is available online.