Grilled Tandoori Spiced Chicken Over Green Papaya Salad Recipe
Servings: 4
Ingredients
- 1 whl chicken cut 4 sections, skin removed
- 1 Tbsp. grnd ginger
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp paprika
- 1 tsp turmeric
- 5 x green cardamom pods
- 1/2 tsp cayenne
- 1 Tbsp. chopped garlic
- 2 x lemons juiced
- 1/4 c. vegetable shortening Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. plain yogurt
- 1 x lemon zested
- 1 Tbsp. lemon juice
- 1 tsp chopped garlic
- 1 Tbsp. minced cilantro
- 1 pch cayenne Salt to taste Freshly-grnd black pepper to taste
- 2 lrg garlic cloves forced through a garlic press
- 1/3 c. fresh lime juice
- 3 Tbsp. Asian fish sauce (preferably nuoc mam)
- 1 Tbsp. sugar plus
- 1 tsp sugar
- 2 sm fresh thin red or possibly green Asian chile 1" or possibly 2" long or possibly Serrano chile to taste, seeded, minced
- 1 1/2 lb green papaya peeled, seeded, and and coarsely shredded in processor - (abt 4 c.)
- 2 x carrots finely shredded
- 2/3 c. cilantro leaves washed well, and spun dry
- 4 Tbsp. roasted peanuts crushed
Directions
- With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
- In a small saute/fry pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, till you can smell the spices, approximately 1 minute.
- Transfer the spices to a spice/coffee grinder and grind the spices finely.
- Transfer the chicken pcs to a large resealable plastic bag and add in the spice mix, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hrs or possibly overnight.
- Preheat grill.
- Remove chicken pcs from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pcs thoroughly with half the shortening.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals or possibly on a gas grill for 7 to 10 min per side. While grilling, brush on the remaining shortening. When the chicken pcs are cooked through, transfer to a platter. Let chicken stand while preparing salad.
- Yogurt Sauce: In a sieve, drain the yogurt for 15 min. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste. (Makes approximately 1/2 c.)
- Green Papaya Salad: In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend till the sugar is dissolved.
- Add in chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hrs ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts. (Makes 4 servings)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 4 servings | |
| Calories 830 | |
| Calories from Fat 477 | 57% |
| Total Fat 52.93g | 66% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 1327mg | 55% |
| Potassium 1271mg | 36% |
| Total Carbs 25.59g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 12.6g | 8% |
| Protein 63.47g | 102% |
