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TANDOORI MARINADE
SLAW
Grate the garlic and ginger into a bowl. Add the Paprika, turmeric, Garam Masala, yogurt, passata, salt, and pepper. Stir until combined.
Cut the chicken into 1-inch chunks and then place into the bowl to marinate overnight.
Place the chicken on wet skewers with the chicken separated by red bell pepper. Make sure that the chicken isn’t packed on too tightly.
Cook on a cast iron griddle for 4-5 minutes.
For the coleslaw, send the carrots, radish, cabbage, onion, beats, and fennel through a food processor on the smallest slicking setting. Add to the vegetables the yogurt, salt, and pepper. Then add the finely chopped herbs. Serve with rice.