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1
Toss the chicken breasts in 1 cup tandoori marinade.
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2
Cover and refrigerate for at least 2 hours, or up to overnight.
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3
In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through.
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4
Alternately, you can also grill the chicken.
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5
Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer.
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6
Stir in the honey and turn off the heat.
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7
Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste.
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8
Serve each chicken breast over a bed of greens and top with the heated tandoori sauce.
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9
To make the Marinade:
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10
Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.
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11
), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes.
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12
Stir to avoid burning.
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13
Pour the mixture into a coffee or spice grinder and grind to a fine powder.
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14
Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice.
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15
Process the mixture until as smooth as possible.
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16
Add the spice powder and process again.
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17
Season the mixture with salt, and pepper, to taste.
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18
Keep the marinade in the refrigerator until ready to use.
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19
Cook's Note: If you are going to use the marinade immediately include the lime juice.
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20
If you are using the marinade at a later time, use lime zest instead so that the yogurt doesn't curdle.
