Uncle Bill'S Barbecue Tandoori Chicken

• 2 lbs skinless chicken pieces
• 1 tablespoon tomato paste
• 1/2 teaspoon finely grated fresh gingerroot
• 1 clove garlic, minced
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon chili pepper
• 2 tablespoons plain yogurt
• 1/4 teaspoon dried coriander, leaf crumbled
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon curry powder
• 6 whole saffron strands
• 2 tablespoons olive oil

1. Remove all skin and fat particles from chicken pieces and discard.
2. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
3. In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
4. Add chicken pieces to mixture and turn to coat on all sides.
5. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
6. Spray barbecue grill with a no-stick vegetable spray.
7. Preheat barbecue to medium-hight heat.
8. Place chicken pieces directly on grill.
9. Barbecue on medium-high heat for 20 to 25 minutes, turning once.
10. While barbecuing, baste chicken with any left over sauce.
11. To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
12. Serve hot or cold.
13. Saffron strands may be purchased at most super markets.
14. I do not use saffron powder.
15. If desired, leave the skin on the chicken pieces.
16. You may also make this recipe using all chicken breasts, (boneless or bone-in).

chicken, tomato paste, gingerroot, clove garlic, hot red pepper, chili pepper, plain yogurt, dried coriander, ground cumin, salt, curry powder, saffron strands, olive oil

Taken from www.food.com/recipe/uncle-bills-barbecue-tandoori-chicken-63800 (may not work)