This version of the classic is super-simple (no tandoor oven required) and very tasty. Add a few vegetables to the grill and some naan to round out the dinner.
Wine pairing: A light-bodied red like Kitá 2012 Camp 4 Vineyard Grenache (Santa Ynez Valley; $30).
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 serrano chile, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1 tablespoon tomato paste
1/2 cup whole-milk yogurt
2 or 3 skinned chicken breast halves, about 2 lbs.
How to Make It
In a blender, combine all ingredients except chicken until smooth. Pour marinade into a large resealable plastic bag.
Cut chicken breast halves in half again crosswise and slash each piece diagonally three or four times. Add to marinade, toss well to coat evenly, and chill in bag overnight.
Heat grill to medium (about 400°). Oil cooking grate, using tongs and a wad of oiled paper towels. Remove chicken from marinade and grill, turning as needed, until chicken is opaque and grill marks appear, 8 to 10 minutes.