This one is a work in progress since I did not have all the ingredients I wanted and I overgrilled the chicken. The basic idea will remain the same: combine the many of the core spices used in Indian dishes with favorite grilled fare from American BBQ. The main contender of course will be a basting sauce with less tomato and brown sugar and more curry and garam masala. I did chicken but steaks, kabobs, and shrimp should similarly soak up and benefit from the new flavors. The BBQ sauce recipe follows. The rice is just brown basmati with chopped onions, garlic, poblano pepper, and cilantro.

Ingredients:
1 Cup Coconut Milk
6 Ripe Tomatoes
1 Can Tomato Paste
1/4 Brown Sugar
5 Cloves Garlic, minced
1 TBSP brown Mustard
1 TBSP Lemon Juice
1 Onion, finely chopped
2 TBSP Curry
2 TBSP Garam Masala
2 TBSP finely chopped parsley or favorite herbs
2 Farm fresh eggs or quail eggs (yolks only)
1 TSP fresh ground

Simmer over medium heat for at least an hour. Use as marinade, grilling baste, and dipping sauce.