This takes inexpensive chicken thighs and turns them into an easy feast!
Grilled Tandoori-Style Chicken Thighs
1½ tbs ground cumin
1½ tsp curry powder1½ tsp kosher salt
1 tsp garlic powder
½ tsp ground ginger
¼ tsp cayenne pepper
2 tbs vegetable or canola oil
3 tbs red wine vinegar
½ cup plain yogurt (regular or non-fat, whichever you prefer)
2½ lbs boneless, skinless chicken thighs, trimmed of excess fat
3 tbs chopped fresh cilantro (optional)
Heat oil in a skillet on low heat. Mix the cumin, curry, salt, garlic powder, ginger and cayenne in a small bowl and stir the spices into the oil. Heat until they bubble and become fragrant (about 1 minute).
Return spices to a bowl, add vinegar and yogurt and mix well. Add the chicken thighs and marinate for several hours in the fridge. Grill over medium-high heat until cooked through. Garnish with chopped cilantro if desired. I serve with basmati rice.