Tandoori Chicken Recipe

For those of you wondering how i'm making the Tandoori Chicken this is the recipe i'm going to use. It's closest to a recipe a friend was telling me he uses and his Tandoori chicken is divine!

http://www.taunton.com/finecooking/indian-food/fbi08.asp

INGREDIENTS:

FOR THE MARINADE:

2-inch piece ginger, peeled

4 large cloves garlic

1/4 tsp. turmeric

1 tsp. chili powder

1-1/2 tsp. salt

1/2 tsp. cumin seeds, ground

3/4 cup plain low-fat yogurt

1 Tbs. fresh lime juice

A few drops red food coloring or tandoori coloring (optional)

FOR THE CHICKEN:

2 to 3 lb. boneless, chicken thighs and breasts

1/4 cup melted butter or olive oil

FOR THE GARNISH:

1/2 mild onion, thinly sliced

1/2 cup chopped cilantro leaves

1 or 2 fresh green chiles, thinly sliced

1 lime, cut in wedges

PREPARATION:

To make the marinade-In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.

To prepare the chicken-Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat.

Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once.

To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open.