This has a rather mild amount of spice for Tandoori chicken. Add a heaping 1/4 tsp of cayenne powder for a spicier flavor.
For 4 to 6
1½ TBS ground cumin
1½ tsp curry powder
1 tsp garlic powder
½ tsp ground ginger
¼ tsp cayenne
1½ tsp kosher salt
2 TBS vegetable oil; more for the grill
3 TBS red-wine vinegar
½ cup plain yogurt
2 to 2 ½ lbs. boneless/skinless chicken thighs, fat trimmed
3 TBS chopped cilantro or flat leaf parsley for garnish
Mix the first 6 spices together in a medium bowl. Heat oil in an 8-inch skillet (NOT non-stick) over low heat. Stir the spices into the oil and heat until it bubbles and becomes fragrant, 30 to 60 seconds (don’t overheat). Return the heated spices to the bowl, stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 minutes at least, or cover and marinate in the refrigerator for up to 12 hours.
When ready to cook, prepare a hot charcoal fire or heat a gas grill on high for 10 min. Lubricate the grill grates with an oil soaked paper towel or oil spray. Put the chicken on grill, covered, until one side has dark grill marks, about 4 to 5 minutes, depending on how large thighs are. Flip them and continue to grill until well marked on the other side, about 4 to 5 minutes longer. Move the thighs to a plate, cover with another plate and let rest for 5 min. Sprinkle with chopped cilantro and serve.
To prepare as kebabs, trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss chicken with the prepared mixture; then thread chicken onto about six 8 or 12 inch skewers (soak wood skewers in water for at least 20 minutes first). Grill the kebabs for 3 to 5 minutes as dark grill marks form, turn them and grill another 3 to 4 minutes.
This tandoori chicken goes well with sliced tomatoes drizzled with XVOO and a little vinegar and torn basil leaves, warmed pita bread grilled.