Marinade:

2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:

1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:

1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges

Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney

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