Indian Barbecue Chicken

3 tbsp. vegetable oil

1 medium onion, finely diced

3 cloves garlic, minced

3 tbsp. minced fresh ginger

1 cup ketchup

1/3 cup distilled white vinegar

1/3 cup tamarind puree

1/3 cup unsulphured molasses

1 pinch sugar

3 tbsp. whole-grain mustard

¼ tsp. cayenne pepper

2 tsp. garam masala

Salt & freshly ground black pepper

4 (6 ounces each) skinless, boneless chicken breast halves

Preparation:

In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard, and cayenne, and simmer over low heat, stirring, until reduced to 1 ¾ cups, 5 minutes. Stir in the garam masala and season with salt and black pepper. Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve. Serves: 4.