Grilled Chicken Tandoori

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 recipes, 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.

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  4 lbs. skinless chicken parts, rinsed and patted dry   
  
  


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  1 cup plain yogurt 
  
  


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  2 Tbs. tomato paste
  
  


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  2 Tbs. minced fresh ginger
  
  


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  2 medium cloves garlic, minced (about 1-1/2 tsp.)
  
  


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  1-1/2 Tbs. curry powder
  
  


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  1 tsp. chipotle powder
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  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, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken. Cover and refrigerate for up to two 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 grill marks, about 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 with 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.