Bademyia also serves a version of chicken tikka that uses the seasoning paste from the recipe for Chile- Coriander Chicken. To make it, rinse 1 1/2 pounds skinless, boneless chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts into 2-inch squares. Prepare the seasoning paste as directed in the recipe, then spread it over the chicken pieces in a baking dish. Cover and let marinate, in the refrigerator, for 1 to 2 hours. Preheat the grill to high, and when ready to cook, thread the chicken pieces on 4 long metal skewers, dividing evenly. Oil the grill grate and grill until nicely browned and cooked through, 3 to 5 minutes per side. To serve, heat 4 flour tortillas or lavash on the grill until soft and pliable, about 30 seconds per side. Unskewer the chicken onto the tortillas and top each serving with sliced red onion and drizzles of Afghan Coriander Sauce and Tamarind Dipping Sauce. Roll the tortillas up tightly for eating. This, too, serves 4.
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