Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender.
Marinate the chicken for a day or two in the fridge for the most flavorful results.
Chipotle powder, not typically used in tandoori rcipes, adds a welcome touch of heat
and smokiness. For a well- rounded meal, serve the chicken with grilled peppers and onions
and steamed basmati rice.


4 lb bone- in, skinless chicken parts, rinsed and patted dry
1 cup plain yogurt
2 tbsp tomato paste
2 tbsp minced fresh ginger
2 medium cloves garlic, minced
1 1/2 tbsp curry powder
1 tsp chipotle powder
Kosher salt and freshly ground black pepper
Vegetable oil for the grill
2 tbsp chopped fresh cilantro
1 lime, cut into wedges

Put the chicken in a large bowl. In a small bowl, mix the yogurt, with the tomato paste
ginger, garlic, curry powder, chipotle powder,1 1/2tsp salt, and 1/2 tsp pepper. Toss
with the chicken.Cover and refrigerate for up to 2 days, or let sit at room temperature
while the grill heats.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the
chicken, covered, until it has good gill marks, aboutd 5 minutes. Turn and continue
cooking until the chicken is browned all over and cooked through (make a nick in a couple
of the thicker pieces wit a paring knife), about 15 to 20 minutes total. Set on a platter
, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

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