Sandalwood Chicken

Ingredients

• ¾ cup yogurt
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 inch fresh ginger, grated
• 1 teaspoon chilli flakes
• Salt to taste
• 1 teaspoon black pepper powder
• 2 chicken breasts (with bone), cleaned
• 7 - 8 sandalwood chips (or a few drops sandalwood essence/oil)
• 3 - 4 tablespoons clarified butter
• Miscellaneous
• 4 - 5 pieces charcoal

Method

1. To make the marinade, in a large mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric, garam masala, ginger, chilli flakes, salt and black pepper powder. Whisk well till thoroughly combined.
2. Place the two chicken breasts in the bowl and properly coat them with the yogurt marinade. Cover the bowl with aluminum foil or cling-wrap and refrigerate for 30 minutes.
3. Place coal on a wire rack and heat over a high flame till red hot. Using tongs, transfer hot coal to a piece of aluminium foil and place the foil in the bowl of marinated chicken.
4. Place sandalwood chips on the coal and drizzle with a teaspoon of clarified butter to make the coal smoke (if using sandalwood essence or oil, only drizzle that over the coal). As smoke emanates, cover the bowl with a tight-fitting lid and keep aside for 8 to 10 minutes. When done, remove and discard foil with coal and sandalwood.
5. Heat a pan over medium heat. Add 1 tablespoon clarified butter and place the chicken breasts in the hot pan. Sear chicken on both sides, then reduce heat to low, sprinkle over with 2 tablespoons water and cook till chicken is tender and cooked through.
6. Serve hot with rice or bread or salad.