Chicken Tandoori

At my restaurant, "DrinkTapasBar" I feature a fusion of cultural small-appetizer plates. This recipe doesn't require roasting peppers and dry seasonings...unless you want to. TIP: Make plenty of the marinade and divide it between two containers; one, for marinating and the second for use as a dipping sauce. I recommend tripling the marinade recipe.

• Ready In: 30 mins
• Serves: 3
• Yields: 3 pieces

Ingredients

• 6  ounces chicken breasts (cut into thirds length-wise)
• 1⁄8 teaspoon salt (kosher)
• 1⁄8 teaspoon fresh ground pepper
• 1  teaspoon  minced garlic
• 3  tablespoons canola oil

• For the marinade

• 1⁄2 pint plain yogurt
• 3  tablespoons curry powder
• 1  teaspoon tomato paste
• 2  ounces water or 2  ounces  vegetable stock
• 2  ounces honey
• 1⁄4 teaspoon red pepper flakes
• 1  teaspoon ground ginger (but freshly grated is better)
• 1⁄4 cup  minced garlic
• 1  teaspoon  chopped cilantro leaf (fresh)

Directions

1. Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry.
2. degrees.
3. Place in bowl and rub with salt, pepper, garlic and olive oil. Wash and dry hands.
4. In a second bowl, combine remaining ingredients and whisk to a sauce consistency. Add more water or stock as needed. Taste.
5. Pour half of the marinade over chicken breast pieces. Allow at least 5 minutes to absorb flavors. Discard. Reserve remaining marinade for use as dipping sauce.
6. On a parchment-lined sheetpan, place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer, reads:155-165 degrees).
7. When serving place on small plate or saucer, drizzle with marinade from second bowl. Garnish with chopped cilantro.