This tandoori recipe is fabulous, even without a proper tandoor oven.
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
1 garlic clove, roughly chopped
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/4 cup olive oil
1/2 cup plain whole-milk yogurt
2 tablespoons lemon juice
1 (~2 1/2-pound) chicken, quartered
1. Purée first seven ingredients in a food processor. With machine running, gradually add oil through feed tube and process until blended. Add yogurt and lemon juice to remaining mixture in processor and blend.
2. Place chicken in a single layer in a glass baking dish. Pour yogurt mixture over chicken and turn to coat. Cover and refrigerate 1-4 hours.
3. Preheat grill to a medium-high temperature. Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 7-10 minutes, about 30 minutes total. (Alternately, bake in oven, tented with foil, at 350 for 45 minutes-1 hour, until meat is cooked through.)
4. Serve with basmati rice.