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Grilled Tandoori Chicken
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| 1 (4 to 4.5 lb) | chicken, cut into 8 pieces, skin removed |
| 2 T | vegetable oil |
| 1/2 cup | chopped white onion |
| 2 T | chopped garlic |
| 2 T | chopped ginger |
| 1 t | finely chopped serrano or jalapeño pepper, stem and seeds removed |
| 1 T | paprika |
| 1.5 t | salt |
| 1 t | ground cumin |
| 1 t | turmeric |
| 1 t | ground coriander |
| 1 t | gar am masala |
| 1/2 t | cayenne |
| 1/2 cup | plain yogurt |
| T | fresh lemon juice |
Prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart ad 1/2-inch deep in the larger pieces. Place the chicken in a baking dish.
In a blender combine the oil, onion, garlic
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