Tandoori Oven Chicken – Fustini's Oils & Vinegars

Ingredients

• 6 skinless chicken breasts, flesh slashed
• 2 tablespoons Fustini’s Butter olive oil
• ¼ tandoori spice mix (see below)
• 1 ⅔ cups of plain yogurt
• 5 tablespoons of chickpea flour
• ¼ cup tomato paste
• 3 tablespoons tandoori spice (see below)
• 2 ½ cups basmati rice, rinse and drained
• ¾ cup plus 2 tablespoons butter
• 1 teaspoon salt
• 1-quart boiling water
• 2 red onions, thinly sliced
• 2 green apples, cut into thin sticks
• 2 tablespoons Fustini’s Sicilian Lemon balsamic (more if needed)
• Sliced red chilis, to taste
• Fresh cilantro, chopped
• Makes about 1 cup
• 1 oz jar of ground ginger
• 1 ½-oz jar of ground cumin
• 1 ¼-oz jar of ground coriander
• 1 ½-oz jar paprika
• 1 ½-oz jar cayenne
• 1 ½-oz salt
• 2-oz jar of granulated garlic