Tandoori barbecue chicken

1. Combine all ingredients for tandoori masala in a mixing bowl. Store additional masala in an airtight container in a cool dry place. 
2. Add chicken to a mixing bowl. 
3. To mixing bowl add grapeseed oil, tandoori masala, yogurt, garlic puree, ginger puree, salt and gently massage into chicken. Marinate minimum two hours and for best results overnight. 
4. Remove chicken from fridge at least one hour prior to cooking. 
5. Pre-heat BBQ to medium heat or oven to 400F convection.
6. Cook chicken flipping intermittently, and when internal temperature reaches 140F begin to brush with BBQ sauce. Cook until chicken reaches 165F. 
7. Remove and allow to rest. 
8. Meanwhile, in another mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, salt, mix well and set aside.  
9. Plate chicken and serve with yogurt dressing.   

Instructions for Eggplant

1. Trim the stem of the eggplant and dice into 1.5” cubes, add to a mixing bowl.
2. To mixing bowl add 1 tsp grapeseed oil, tandoori masala, yogurt, garlic puree, ginger puree, salt, pepper and mix well. 
3. Pre-heat BBQ to medium heat or Oven to 400F convection.
4. Lay eggplant slices on BBQ or on a baking tray lined with parchment for the oven. Flip as required intermittently until eggplant is fully cooked, approximately 7-10 minutes on BBQ and 15-20 minutes in oven.  
5. Brush with BBQ sauce towards the end of the cooking. 
6. Meanwhile, in another mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, salt, mix well and set aside.  
7. Plate eggplant and serve with yogurt dressing.

Creamy Cumin Yogurt Dressing

1. In a mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, and salt.
2. Mix well and set aside.