• Fast

Ingredients

1. 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
2. 3 tablespoons lemon juice
3. 1 1/2 tablespoons water
4. 1 1/2 teaspoons salt
5. 1/4 teaspoon ground turmeric
6. 1/2 cup plain yogurt
7. 2 large garlic cloves, chopped
8. 1 tablespoon chopped fresh ginger
9. 1 1/4 teaspoons ground coriander
10. 3/4 teaspoon ground cumin
11. 1/8 teaspoon cayenne
12. 3 tablespoons cooking oil

Directions

1. Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
3. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Notes

Menu Suggestion

Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.