I found this recipe from Gourmet magazine... and I made it yesterday for
a dinner party.

It was great! Low carb and low fat. Everyone should be happy, but the
chicken.

Jennifer


TANDOORI-STYLE GRILLED CHICKEN
This recipe adapts traditional Indian tandoori cooking for a barbecue.
The chicken needs to marinate overnight, so start this one day ahead.

2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces

1 small red onion, thinly sliced crosswise, separated into rings
1/4 cup chopped fresh cilantro

Blend 1 cup yogurt and next 10 ingredients in processor until smooth.
Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and
turn to coat.

Cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Place marinade-coated chicken on
barbecue. Grill chicken until just cooked through, about 12 minutes per
side. Transfer chicken to platter. Top with onion and cilantro and serve.

Makes 8 servings.