Tandoori Chicken with Mango Curry Coleslaw

Ingredients:

1 cup plain yogurt (regular or Greek style)
2 cloves of garlic, minced and mashed to a paste with salt
1/2 jalapeno pepper, minced
Juice of 1/2 a lemon
2 tsp fresh, grated ginger
1 Tbsp garam masala
1 tsp tumeric
8 chicken drumstick, chicken thighs, or 4 chicken breasts

For the Garam Masala:
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground cardamon
1 tsp ground cinnamon
1/2 Tbsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground nutmeg

For the Coleslaw:
1 small head green cabbage, cored and sliced 1/4-inch thick
1 small head red cabbage, cored and sliced 1/4-inch thick
2 large carrots, peeled and grated
1 cup chopped fresh cilantro

For the dressing:
1 cup plain yogurt (regular or Greek style)
1/4 cup Major Grey chutney
1 Tbsp curry powder
2 Tbsp lime juice

Instructions:
A traditional Tandoori incorporates substantial amounts of cayenne pepper and is very spicy. If you enjoy a spicier dish, feel free to add cayenne pepper or another ground red chili to the marinade. Garam masala is an indian spice blend and can be found in the spice aisle of most major grocery stores. If you can’t find it, you can make your own – I’ve included the directions at the bottom of the Tandoori Chicken recipe.

Combine first 6 ingredients in a large bowl and stir to blend. Add the chicken pieces and stir to coat evenly with the marinade. Refrigerate for a minimum of 30 minutes and up to 1 day.

Pre heat broiler. Line a sheet pan with foil. Spray a rack with cooking spray and place on top of the foil lined sheet pan. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.

Broil for 5- 6 minutes or until cooked through. If the chicken is getting too brown or is starting to burn, finish cooking the chicken in a 350 degree oven until the internal temperature of the chicken reaches 165 degrees – check after 15 minutes.

Serve warm or at room temperature!

Garam Masala
Combine all the spices in a small, airtight container.

Mango Curry Coleslaw
For dressing, combine all the ingredients in small bowl and set aside.

Combine the cabbage and carrots in a large bowl. Add 3/4 cup of the chopped cilantro. Toss to combine.

Drizzle 1/2 cup of the yogurt dressing over the cabbage mixture. Taste, adding more dressing if needed and season with salt and pepper to taste if desired.

From acommunaltable.com