Tandoori Chicken With Sun-Dried Tomatoes

Use one-foot long wooden skewers, soaked in cold water 1 hour. Lift food out of the marinade and thread about four pieces to each skewer, leaving a 1/8-inch gap between pieces. Place skewers diagonally over the preheated grill to prevent food from falling into the coals. Each recipe makes about 14 skewers.

All the following recipes can be served with naan or rice pilaf, or can be wrapped in warm flour tortillas.

Sun-dried tomatoes are a modern twist to this classic recipe, adding delicate colour and subtle tomato flavour to the chicken. Saffron is traditionally used to tint tandoori food with a golden hue, although modern restaurants prefer to substitute food colouring, which is cheaper.

  • 3 cloves garlic, peeled
  • 1/2-inch piece ginger, scrubbed
  • 10 oil-packed sun-dried tomatoes, drained
  • 2 cups plain, full-fat yogurt
  • Salt to taste
  • Pinch saffron
  • 1 tsp each: ground coriander, ground cumin, garam masala, toasted and crushed cumin seeds
  • 1/4 tsp ground black pepper
  • 1 tbsp dried fenugreek leaves
  • 2 tbsp lime juice + juice of 1 lime
  • 2 tbsp chopped cilantro leaves
  • 2 lb (900 g) boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1/4 cup unsalted butter, melted

In food processor, mince garlic and ginger. Scrape down sides. Add sun-dried tomatoes; mince. Add yogurt, salt, saffron, coriander, cumin, garam masala, cumin seeds, pepper, fenugreek and 2 tablespoons lime juice. Process until well blended. Transfer to large bowl. Add cilantro and chicken, tossing to coat. Refrigerate, covered, overnight or at least 4 hours.

Remove chicken from marinade. Thread onto skewers (about 4 pieces per skewer for about 14 skewers). Reserve marinade.

Grill directly over medium heat, covered, 10 to 12 minutes, turning skewers and basting occasionally with reserved marinade. (Make sure marinade is completely cooked before removing food from grill and don't apply any during last 4 minutes of grilling.) When almost cooked and lightly browned, uncover grill, turn up heat slightly and char lightly 2 minutes, brushing with melted butter. Transfer to platter. Sprinkle with remaining lime juice.

Makes about 14 skewers for 4 servings.