Tandoori Chicken and Tomato Onion Salad

Instructions

1. Poke each piece of chicken several times with a sharp knife. Rub the chicken in the lemon juice and salt, place in a nonmetallic bowl, cover and marinate in the refrigerator for 20 min.
2. Meanwhile, put the yogurt in another medium bowl with the flour and the cream. Whisk well and add the garlic, ginger, chili powder, coriander, cumin, garam masala, and turmeric. Pour over the chicken and marinate for 4-6 hours or overnight.
3. Preheat the broiler to high and line a broiler pan with foil brushed with 1Tbsp. canola oil. Place the chicken on the broiler pan. Reserve the marinade. Broil the chicken for 4 min. turn and broil again for 4 min. Baste with the reserved marinade. Broil now for 2 min. a side. Brush with the marinade and broil again for 5 min. a side or until chicken is done. Brush with warm butter and serve with basmati rice, lemon, and tomato onion salad.
4. For the salad, put the tomatoes, onion, cilantro, and chiles in a bowl. Add the lemon juice, salt, pepper, and sugar. Toss gently and refrigerate for 1-2 hours. Before serving adjust seasoning with salt, pepper, and lemon juice and gently toss. Garnish with cilantro and serve with the chicken.