TANDORRI MASALA MARINATE GRILLED CHICKEN AND SAUCE ENJOY DAN:

TANDOORI MASALA MARINATE GRILLED CHICKEN AND SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
2 tablespoon Tandoori marsala seasoning

1 tablespoon Sumic

1/2- teaspoon sea salt

3 tablespoons melted butter

1/4-cup EACH lemon juice, orange juice and rice wine vinegar

1 pound boneless, skinless chi9cken breasts slice into 1/2-inch pieces

Skewers, metal or bamboo

1/2-cup yogurt

Garnish with diced tomatoes and cucumbers.

DIRECTIONS”

1.   Soak the bamboo skewers in water for 30 minutes.

2.   In zip-lock bag, combine Tanoori, Sumac, 1/2 teaspoon salt, butter, lemon juice, orange juice and vinegar.

3.   Add chicken to the bag and refrigerate up to 4 hours or overnight.

4.   Remove chicken from marinate, reserving marinate to make the sauce.

5.   Skewer chicken pieces in an ‘S’ shape, 2-3 per skewer; set aside.

6.   Heat a grill and cook chicken over high heat until cooked through, turning 2 or 3 times, careful not to burn

7.   Meanwhile in a sauce pan over medium-high heat pour in the marinate and cook until the marinate thickens.

8.   Reduce heat to low and whisk in the yogurt until smooth.

9.   Cover and simmer for 7-10 minutes, stirring occasionally.

10.                Mix in diced tomatoes and diced cucumbers into the sauce.

11.                Serve with jasmine rice.

TANDOORI SEASONION:

Cumin, coriander, smoked sweet paprika, garlic, Guajiilo chilies, ginger, chamushka, black and green cardamom and spices.

ENJOY DAN:                                                         HALLELUJAH 11