Tandoori Chicken

You don’t have to have a clay oven to make tandoori chicken. I actually prefer the smoky flavor this classic Indian dish gets from a hot grill.

1 cup nonfat plain yogurt

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, minced

1 tablespoon finely grated fresh ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

8 skinless, bone-in chicken thighs

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

1 package (12-ounce) naan (Indian flatbread)

1 cup raita

In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the yogurt, lemon juice, garlic, ginger, coriander, cumin, turmeric, paprika, cayenne pepper, and garam masala.

With a sharp knife, cut 2 to 3 deep slashes in the chicken meat. Place the chicken in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 2 hours or overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season the chicken with the salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 20 to 25 minutes total.

Serve with warm naan and raita on the side.

Serves 4 to 6.

Cooking Tip: Raita is a cucumber-yogurt sauce that is traditionally served alongside spicy Indian dishes to cool the palate. To make this condiment, combine 2 cups plain yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 1/2 teaspoon cumin, and 2 tablespoons chopped fresh mint or cilantro.

Marinate: Ideally overnight, but for at least 2 hours.