Uncle Bill's Barbecue Tandoori Chicken

• skinless chicken pieces2 lbs
• tomato paste↗1 tablespoon
• fresh gingerroot1⁄2 teaspoon

  finely grated

• garlic↗1 clove

  minced

• hot red pepper flakes↗1⁄4 teaspoon
• chili pepper↗1⁄4 teaspoon
• plain yogurt↗2 tablespoons
• dried coriander, leaf crumbled↗1⁄4 teaspoon
• ground cumin↗1⁄2 teaspoon
• salt↗3⁄4 teaspoon
• curry powder↗1⁄4 teaspoon
• whole saffron strands↗6
• olive oil↗2 tablespoons

Step-by-step instructions

1. 1

   Remove all skin and fat particles from chicken pieces and discard.

2. 2

   Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.

3. 3

   In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.

4. 4

   Add chicken pieces to mixture and turn to coat on all sides.

5. 5

   Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.

6. 6

   Spray barbecue grill with a no-stick vegetable spray.

7. 7

   Preheat barbecue to medium-hight heat.

8. 8

   Place chicken pieces directly on grill.

9. 9

   Barbecue on medium-high heat for 20 to 25 minutes, turning once.

10. 10

    While barbecuing, baste chicken with any left over sauce.

11. 11

    To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.

12. 12

    Serve hot or cold.

13. 13

    Saffron strands may be purchased at most super markets.

14. 14

    I do not use saffron powder.

15. 15

    If desired, leave the skin on the chicken pieces.

16. 16

    You may also make this recipe using all chicken breasts, (boneless or bone-in).