½ teaspoon curry powder½ teaspoon garlic salt
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon ground turmeric
1/4 cup plain Greek yogurt
4 tablespoons of lemon juice
Kosher salt
Ground pepper
10 pieces of dark meat (or a mixture of white and dark meat)
2 Celery stalks
Parsley
1 Carrot
1 Onion
Combine all dry ingredients, adjusting the spices to your liking. Add the lemon juice, yogurt and mash into a paste. Set aside.
Wash the chicken thoroughly. Place in a large soup pot with some celery, onions, a carrot. Barely cover with water and simmer until almost falling off of the bone—but still firm enough. When done, remove chicken from the broth. (Any grilled or BBQ’d chicken can be boiled first.)
When chicken has cooled, dip and smother the chicken with the tandoori paste. Fire up the BBQ and grill until nicely done—but not too long—as chicken is already cooked. The BBQ is just to add that smoked BBQ’d flavor and grill marks. You can re-dip chicken pieces in the tandoori paste for more coating of the flavor. Serve on quinoa! Oh yum!!