Tandoori Chicken

• 2 1/2 - 3 lbs chicken pieces
• 16 ounces plain yogurt
• 1 tablespoon grated gingerroot
• 2 -3 cloves fresh minced garlic
• 2 teaspoons paprika
• 1 1/2 teaspoons cinnamon
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt and pepper
• 1/4 teaspoon clove
• 1/2 cup chopped chutney (optional)
• 1 medium cucumber, sliced (optional)

1. Rinse chicken, pat dry.
2. Place the chicken in a plastic bag, set into a deep bowl.
3. For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
4. Remove chicken from bag, RESERVE marinade.
5. Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
6. Serve with chutney and sliced cucumber if desired.
7. Note: the chicken may be done under the broiler, but it is best done on the grill.

chicken, yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, clove, chutney, cucumber

Taken from www.food.com/recipe/tandoori-chicken-79920 (may not work)