In Indian cooking, “tandoori” refers to food cooked in a tandoor, a fiercely hot charcoal-fired vertical oven. Meats cooked in a tandoor are usually marinated in an aromatic and bright orange-yellow mixture of yogurt and spices. An excellent tandoori-style chicken can be prepared in a covered grill using a very hot fire. To turn this recipe into Chicken Tikka, substitute 2 pounds boneless, skinless chicken thighs or breasts. Cut into 1-inch cubes, marinate as directed, and grill as for Chicken Kebabs. Please read About Broiling and Grilling Chicken.

Remove the skin from:

Season and marinade as directed in:

Refrigerate for 4 to 6 hours.

Prepare a hot, two-zone grill fire, or preheat a gas grill for 10 minutes on high. If using a gas grill, turn one burner down to medium. Arrange the chicken parts skin side up on the cooler side of the grill, cover, and grill for 20 minutes. Move the chicken to the hot side of the grill, without flipping, and cook until lightly charred, about 3 minutes. Flip the pieces and brown on the other side, moving them around to avoid flare-ups if necessary. The chicken is done when the internal temperature of the breasts reaches 155°F and the thighs and drumsticks reach 170°F. If needed, move the chicken once again to the cooler side of the grill, cover, and finish cooking.