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1
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.
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2
In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne.
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3
Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
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4
Transfer the spices to a spice/coffee grinder and grind the spices finely.
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5
Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts.
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6
Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
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7
Preheat grill.
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8
Remove chicken pieces from the plastic bag and pat them dry.
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9
Season with salt and pepper, to taste.
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10
Rub the chicken pieces thoroughly with half the shortening.
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11
Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side.
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12
While grilling, brush on the remaining shortening.
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13
When the chicken pieces are cooked through, transfer to a platter.
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14
Let chicken stand while preparing salad.
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15
In a sieve, drain the yogurt for 15 minutes.
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16
In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
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17
In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
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18
Add chile, papaya, carrot, and cilantro to the dressing, tossing well.
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19
Salad may be made 2 hours ahead and chilled, covered.
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20
Bring salad to room temperature before serving.
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21
Serve salad sprinkled with peanuts.
