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.
For the Coriander Chutney:
Add ingredients to a serving bowl and let sit for at least 20 minutes. Serve alongside Tandoori Chicken.
For the Roasted Zucchini:
Remove the stem end from the zucchini and cut length wise into quarters, yielding four long strips per zucchini. Cut each strip in half and season with oil, salt and pepper. Grill on high for about 7 minutes, rotating them occasionally.