Aarti's Easy Tandoori Chicken

Ingredients:

Fried chicken

• 2 skinless, boneless chicken breasts
• 2 cups Aarti's tandoori marinade (see recipe below), halved
• 1 tbsp. vegetable oil
• 1 teaspoon of honey
• 4 cups of salad greens
• Olive oil to taste
• Lemon juice to taste
• Salt and ground black pepper to taste

Chef Aarti's Tandoori Marinade

• 2 chiles de arbol (Spanish small red chili peppers)
• 3 tablespoons fenugreek seeds
• 1 tbsp. coriander seeds
• 5 carnation buds
• Seeds of 4 green cardamom fruits
• Seeds of 1 black cardamom fruit
• 3 tablespoons paprika
• 1 teaspoon ground cinnamon
• 8 cloves of garlic
• 1 piece fresh ginger, peeled (5 cm)
• 4 cups natural yogurt
• 1/2 cup peanut butter
• Juice of 2 limes
• Salt and ground black pepper

Preparation:

1. Toss the chicken breasts with 1 cup of the tandoori marinade. Cover and refrigerate for at least 2 hours or overnight.
2. Heat vegetable oil in a frying pan and fry the chicken for about 7 minutes on each side until cooked through. You can also grill the chicken. Remove the chicken from the pan and pour in 1 cup of the remaining marinade. Bring to a gentle simmer. Add the honey and turn off the heat.
   
   Toss the salad greens with olive oil, a squeeze of lemon juice, and salt and pepper to taste. Serve with each chicken breast placed on top of the greens and drizzled with warmed tandoori sauce.
3. To prepare the marinade: In a frying pan, add the chili pepper, fenugreek seeds, coriander seeds, cloves, cardamom seeds (Cook's tip: Crush the cardamom seeds to open them, scoop out the seeds and discard the pods), paprika and cinnamon.
   
   Place the pan over medium heat and cook the spices until toasted and fragrant, about 5 minutes. Stir to prevent burning. Transfer the mixture to a coffee grinder or spice grinder and grind to a fine powder.
4. Place the garlic and ginger in a food processor or blender and pulse until finely chopped. Then add the yogurt, oil, and lime juice. Blend until smooth. Add the spice powder and blend again. Season the mixture with salt and pepper to taste. Store the marinade in the refrigerator.
   
   Culinary advice: If you plan to use the marinade immediately, add lime juice. If you're using the marinade later, use lime zest instead to prevent the yogurt from curdling.