Tandoori Chicken with Mango, Coconut, and Tamarind Vinaigrette

The warm, aromatic spices in this dish give the chicken a sweet and smoky kick. A great make-ahead recipe, it's delicious hot or cold.

1 tablespoon granulated garlic

1 tablespoon light brown sugar

1 tablespoon ground ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

2 teaspoons turmeric

3 teaspoons coarse salt

2 teaspoons cayenne pepper

¼ cup canola oil

Juice of 1 lemon

4 6 ounces skinless boneless chicken breast halves

2 tablespoons tamarind paste or concentrate

¼ cup warm water

Juice of 1 lime

1 tablespoon honey or agave nectar

½ teaspoon freshly ground black pepper

¼ cup plain nonfat Greek yogurt

2 firm, ripe mangos, peeled, pitted, and cubed

½ cup shredded sweetened coconut, toasted

½ cup fresh Thai basil leaves, hand torn

Directions at shape.com

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