Indian spices and tandoori cooking inspired this one. The spicy, yogurt-based marinade tenderizes skinless chicken breasts to perfection. They cook up so tender you won’t even need a knife.

　　

Ingredients

feeds 6 to 8

　　

The Marinade

2 cups plain yogurt

　　1 tablespoon grated fresh ginger

　　1 tablespoon minced garlic

　　1/3 cup fresh lime juice

　　2 tablespoons paprika

　　2 tablespoons kosher salt

　　1 1/2 teaspoons ground cinnamon

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　1 teaspoon black pepper

　　1 teaspoon ground allspice

　　1 teaspoon mustard seeds

　　1 teaspoon honey

　　

The Chicken

4 whole boneless, skinless chicken breasts (8 to 10 ounces each)

　　

The Topping

1/4 cup olive oil

　　1 medium onion, cut lengthwise into 1/4-inch-wide strips

　　1 red bell pepper, cut lengthwise into 1/4-inch-wide strips

　　Pinch each of kosher salt and black pepper

　　1 cup Mutha Sauce (page 165)

　　2 tablespoons chopped fresh cilantro

　　

Step 1

Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey. Set aside. Make slits 3 to 4 1/2 inches long on the top side of each chicken breast. Spread the breasts out in a shallow nonreactive pan. Cover with the marinade, and marinate at least overnight—they just get better and better the longer you soak them—even up to 48 hours.

　　

Step 2

Make the topping. Swirl the olive oil into a skillet and heat over medium-high. Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce. Cook a little longer, til thickened. Set aside.

　　

Step 3

Build a medium coal bed in your grill. Position the breasts—top side down first—and grill for 5 to 6 minutes. Then flip them over and cook them for another 5 to 6 minutes, or til done. Brush with the remaining Mutha Sauce right before taking them off the grill. This gives them a nice rosy finish.

　　

Step 4

Mound a spoonful of the topping on each breast, sprinkle with cilantro, and serve.

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