Tandoori chicken was developed in India were game hens are cooked in a tandoor, a pit-like red clay oven that can get as hot as 900 degrees. It is served with sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice.

Serves 4 to 6

for marinade:
2-inch piece ginger, peeled
4 large garlic cloves
1/4 teaspoon turmeric
1 teaspoon chili powder
1teaspoon salt
1/2 teaspoon ground cumin
3/4 teaspoon plain yogurt
1 teaspoon lime juice

For chicken:
2 to 3 pounds boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

For garnish:
1/2 mild thinly sliced onion 1/2 cup chopped cilantro 2 sliced green chili 1 lime, cut in wedges
For marinade:
In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
For chicken:
Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
To grill:
Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.