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1
Make the marinade: Toast the coriander seeds in a small skillet over medium-high heat until fragrant, 2 to 3 minutes.
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2
Add the garam masala, paprika, turmeric, cayenne pepper and cinnamon and warm through to make fragrant, about 1 minute.
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3
Pour everything into a spice grinder and process until fine.
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4
(Alternatively, crush the spices with a mortar and pestle.)
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5
Place the guajillo chiles in a bowl, cover with hot water and let soak for 10 minutes.
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6
Drain the chiles and finely chop.
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7
Combine the spices with the chiles, yogurt, lemon juice, garlic, ginger and salt in a in a large bowl.
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8
Stir well to combine.
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9
Using a meat tenderizer, pound the chicken to a 1/2-inch thickness in between two pieces of plastic wrap.
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10
Place the chicken breasts in a large resealable freezer bag.
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11
Pour in the marinade and toss to coat well.
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12
Refrigerate for at least 1 hour and up to overnight if you have the time.
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13
Heat the charcoal in the charcoal chimney.
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14
To closely replicate a traditional tandoor clay oven cooking environment, set two large cast iron skillets (about 12 inches each) over high heat until hot, about 5 minutes.
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15
Remove the chicken from the marinade.
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16
Thread a skewer into each chicken piece so the chicken lies flat.
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17
Very carefully remove the skillets from the heat and add a layer of charcoal to one of the skillets.
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18
Working in batches, place the skewers over the coals in the skillet so they rest on the rim and the chicken is above the coals.
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19
Carefully cover the chicken with the second pan, making sure the skewers don't slip.
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20
Cook, turning once, until the chicken is bright red and charred and blackened around the edges, 10 to 12 minutes.
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21
Remove the skewers, place them on a plate and repeat with the remaining chicken.
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22
Serve with warm flatbread and raita.
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23
Combine the yogurt, cucumber, basil, mint, cilantro, agave syrup, cumin, garlic and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture).
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24
Do not overmix or the raita will become too runny.
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25
Refrigerate for at least 20 minutes to allow the flavors to come together and for the riata to firm and settle.
