Tandoori Murgh Bukhara (Barbecued Chicken, Indian Style)

• 2 cups plain yogurt
• 1 1/2 tablespoons ginger root -- minced
• 2 tablespoons minced garlic
• 1/4 cup lime juice
• 1/4 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garam masala
• 8 chicken thighs without skin

1. Combine yogurt, ginger, garlic, lime juice, turmeric, chili powder, salt &
2. garam masala in large plastic food bag.
3. Wash chicken and dry well with paper towels. Place in marinade bag and
4. rotate pieces until completely coated with marinade. Seal bag next to
5. chicken and place in refrigerator, allow to marinate four to 12 hours.
6. Turn bag occasionally to evenly distribute marinade.
7. Remove chicken from marinade and reserve marinade. Place chicken pieces
8. on grill rack over hot coals. Cook, turning occasionally, until juices
9. run clear when meat is pierced with knife, about 25 minutes. Serve hot or
10. at room temperature.

plain yogurt, ginger root, garlic, lime juice, turmeric, chili powder, salt, garam masala, chicken

Taken from www.epicurious.com/recipes/member/views/tandoori-murgh-bukhara-barbecued-chicken-indian-style-50086151 (may not work)