For the Tandoori Chicken:
Mix marinade ingredients in a large bowl. Add chicken strips and toss with marinade. Let the chicken sit for at least 30 minutes, preferably overnight.
Skewer each strip of chicken on an 8-inch wooden skewer. Grill each skewer over high heat until cooked through. Serve with Coriander Chutney, and Masala Couscous and Roasted Zucchini alongside.
For the Masala Couscous:
In a sauce pan, bring water, salt, butter, raisins and masala to a boil.
Stir in couscous, cover and remove from heat; let stand for 5 minutes.
Add red pepper, red onion, almonds and fluff with a fork.