Use a sharp paring knife to make two or three diagonal cuts in each chicken piece, about 1/2 inch deep. Be careful not to cut all the way through the piece of chicken.
Set a small sauté pan over moderate heat. In the pan, combine the ginger, cumin, coriander, paprika, turmeric, cardamom, and cayenne pepper. Shake the pan gently over the heat until you can smell the spices. This should take about one minute.
Transfer the spices to a food processor and process them until they are finely ground.
Place the chicken pieces in a resealable plastic bag and add the spice mixture, garlic, and the lemon juice. Shake the sealed bag to coat the chicken pieces thoroughly. Make the spices penetrate the cuts in the meat. Marinate the chicken for at least five hours in the refrigerator.
Preheat the grill.
Remove the chicken from the bag and pat it dry with a paper towel. Season the chicken with salt and pepper to taste and rub each piece with shortening, using just half of the shortening.
Grill the chicken on an oiled rack over glowing coals about seven to ten minutes per side depending on the heat of the coals. While the chicken is grilling, brush on the remaining shortening.
When cooked through, transfer to a platter and let it stand while preparing the salad.
1/2 cup plain yogurt
1 lemon, zested
1 tablespoon lemon juice
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Pinch cayenne pepper
sea salt & freshly ground pepper, to taste
In a sieve, drain the yogurt for about 15 minutes. Combine the yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper in a bowl. Yields about one cup.
Green Papaya Salad
2 large garlic cloves forced through a garlic press
1/3 cup fresh lime juice
3 tablespoons fish sauce
1 tablespoon plus 1 teaspoon sugar
2 small thin fresh green chiles, seeded and chopped fine
1 1/2 pounds green papaya, peeled, seeded and shredded coarsely in a food processor
2 carrots, shredded
2/3 cup cilantro leaves, washed thoroughly and then spun dry
4 tablespoons roasted peanuts, crushed
Use a large bowl to whisk together the garlic, lime juice, fish sauce, and sugar. Blend until the sugar is dissolved. Add the chile, papaya, carrot, and cilantro to the dressing, taking care to toss thoroughly.
Serve the salad at room temperature, sprinkled with peanuts