Tandoori Chicken Breasts

1½ tablespoons safflower oil, divided

1 medium yellow onion, cut into ¼-inch dice (1 1/2 cups)

3 cloves garlic, thinly sliced

½ teaspoon ground cardamom

½ teaspoon cayenne pepper

⅓ teaspoon turmeric

¼ teaspoon ground cumin

¼ teaspoon ground mace

⅛ teaspoon dry mustard

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon ground black pepper

1 teaspoon kosher salt

1½ teaspoons lime juice

1½ tablespoons coconut milk

4 boneless, skinless chicken breasts (9-10 ounces each)

In a large saute pan over medium, heat 1 tablespoon of the oil. When the oil shimmers, reduce the heat to low and add the onion, garlic, cardamom, cayenne, turmeric, cumin, mace, mustard, cinnamon, nutmeg, pepper and salt. Cook until the onions begin to turn translucent, about 10 minutes, stirring occasionally.

Transfer the contents of the pan, scraping with a silicon spatula, to a blender. Add the lime juice and coconut milk. Blend well, about 1 minute.

Coat both sides of each chicken breast with the spice mixture. Place the chicken breasts flat on a plate, cover with plastic wrap, then refrigerate for 30 minutes.

Heat the broiler with a rack set in the middle of the oven.

Use the remaining ½ tablespoon of oil to lightly coat a 10-by-8-inch baking or roasting pan. Place the chicken breasts in an even layer in the pan; broil 10 minutes, then turn the chicken pieces over. Broil 8-10 minutes longer. Remove from the oven and serve immediately.

Serves four.

@Recipe nutrition:Nutrition values per serving: 360 calories, 10 g fat (3 g saturated), 4 g carbohydrates, 1 g fiber, 60 g protein, 150 mg cholesterol, 650 mg sodium.

“The Intolerant Gourmet” by Barbara Kafka (Artisan, 2011)