Grilled Chicken Tandoori

4  lb.		skinless chicken parts, rinsed and patted dry
8  ounces		plain yogurt
4  tablespoons		Tbs. tomato paste
2  teaspoons		Tbs. minced fresh ginger
1-1/2  teaspoons		medium cloves garlic, minced
1-1/2  teaspoons		Tbs. curry powder
1  teaspoon		chipotle powder
1  pinch		Kosher salt and freshly ground black pepper
2  tablespoons		Tbs. chopped fresh cilantro
1		lime, cut into wedge

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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.

From Book Big Buy Cooking, pp. 86