Tandoori Chicken with Cilantro and Mint Sauce

Ingredients:

Chicken

• Olive oil, for frying
• 3/4 cup plain Greek yogurt made from whole milk
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons of vegetable oil
• 2.5 cm ginger root, finely chopped
• 1 chopped shallot
• 2 cloves garlic, crushed
• 1 tbsp garam masala
• 1 tbsp. sweet paprika
• 1 teaspoon ground turmeric
• 0.5 tsp salt
• 600 g chicken breast pieces (4-6 pcs.)

Cilantro and Mint Sauce

• 2 cups fresh cilantro
• 1 cup fresh mint
• 1/3 cup coconut milk
• 1 small jalapeno
• 2 tablespoons freshly squeezed lime juice
• 1 tbsp. vegetable oil

Preparation:

1. Chicken:
   
   Preheat the grill to medium heat and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot, and garlic in a food processor. Add the garam masala, paprika, turmeric, and coarse salt; process until smooth.
2. Place the chicken between two sheets of cling film and pound with a heavy skillet or the flat side of a meat mallet until the chicken is an even 1 cm thick. Marinate the chicken in the yogurt mixture while you prepare the sauce.
3. Cilantro and Mint Sauce:
   
   Combine cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil, and 1/2 teaspoon coarse salt in a food processor. Blend until smooth.
4. Season the chicken with salt and black pepper and grill until the chops are nicely charred, 2-3 minutes. Flip and grill until cooked through on the other side, about 2 more minutes. Serve the chicken with the mint-cilantro sauce.