Tandoori-Style Chicken

This convenient version of a classic Indian dish uses yogurt to tenderize the chicken and just the right combination of spices to make it mouth-watering!

For the marinade:

2		8-ounce cartons plain yogurt
1		tablespoon grated gingerroot
2		cloves garlic, minced
2		teaspoons paprika
1-1/2		teaspoons ground cinnamon
1		teaspoon ground cumin
1		teaspoon ground coriander
1/2		teaspoon salt
1/2		teaspoon pepper
1/4		teaspoon ground cloves

2-1/2		pounds bone-in chicken pieces (breasts, thighs, or drumsticks)
1/2		cup chopped chutney
1		medium cucumber, sliced

To make the marinade: In a medium bowl, whisk together all marinade ingredients. Rinse chicken and pat dry. Place chicken pieces in a resealable plastic bag set into a deep bowl. Pour over chicken and close bag. Marinate in the refrigerator overnight, turning bag occasionally to distribute marinade.

Remove chicken from bag, reserving marinade. Place chicken pieces, bone side down, in center of cooking grate. Grill 45 to 60 minutes or until chicken is tender and juices run clear, brushing with reserved marinade during the last 15 minutes of grilling time. Serve with chutney and sliced cucumber.

Makes 6 servings.


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