2 lbs Chicken Tenderloins
2 cups plain yogurt
2 Tsp Garam Masala (either storebought, or made per the recipe below)
2 Tbs fresh grated ginger
1 tsp paprika
1 purple onion - cut into rings
2 red pepers - cut into rings
4 tsp sea salt
1 Tsp Cayenne (medium spiciness)
1 tsp Chili Powder (low spiciness)
At least 6 hours before serving place garam masala in a nonstick frypan. Cook over medium heat stirring occasionally until it smells fragrant (4-5 minutes)
In a non reactive storage vessel (plastic, glass or stainless steel) add Garam Masala, yogurt, salt, paprika, and grated ginger. Mix until thoroughly combined.
Make 3 shallow cuts in each piece of chicken, and then add to the yogurt spice mixture. Mix well, makeing sure the chicken is completely covered with yogurt. Cover and refrigerate for at least 5 hours, but no more than 24 hours.
Combine peppers and onions, and then drizzle with olive oil. Mix well to make sure the veggies are evenly coated.
Preheat grill over high heat for at least 15 minutes (if you have a grill thermometer, at least 500 degrees. Generously grease the grill, and then place tenderloins on the grill, and cook until completely done, turning once (8-12 minutes).
While the chicken is cooking place the onions and peppers on the grill, and cook until heated thoroughly.
Serve family style on a large platter. Place chicken, and then peppers and onions, garnish with cilantro.
Serve with fresh tortillas, Naan, or basmati rice.
1 Tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp ground fennel seed
1/2 tsp ground cardamom.
Combine all spices and use as directed in the recipe.