Tandoori Chicken Breasts

Name: Tandoori Chicken Breasts
Ingredients: 1½ tablespoons safflower oil; 1 medium onion (about 3 ounces), cut into ¼-inch dice (1½ cups); 3 cloves garlic, smashed, peeled, and sliced across ⅛ inch thick; ½ teaspoon ground cardamom; ½ teaspoon cayenne pepper; ⅓ teaspoon ground turmeric; ¼ teaspoon ground cumin; ¼ teaspoon ground mace; ⅛ teaspoon dry mustard; ⅛ teaspoon ground cinnamon; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon Freshly ground black pepper; 1 teaspoon kosher salt; 4 skinless and boneless chicken breasts (9 to 10 ounces each); 1½ tablespoons coconut milk; 1½ teaspoons fresh lime juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This mildly spicy version of a tandoori chicken—without skin—is easy. I keep most of the spices on hand. It is worth making an extra portion of the rub, which is also good on fish.

Ingredients

1½ tablespoons safflower oil
1 medium onion (about 3 ounces), cut into ¼

Main course
Gluten-free

Method

Heat 1 tablespoon of the oil in a large sauté pan over medium heat. When the oil shimmers, reduce the heat to low and add the onion, garlic, and all the spices, including the salt. Cook until the vegetables begin to turn translucent, about 10 minutes, stirring occasionally.

Using a spatula,