Here's the recipe.  It really smells up the place; curry is a strong spice.  I've written as I first saw it, but I made a couple of changes.  I used various chicken pieces rather than just wings, but I still used four pounds.  Also, I substituted sour cream for the yogurt just because it's what I had on hand.  It was good.  Also I baked my pieces at 350 degrees for about an hour.

 

Grilled Tandoori Chicken

 serves 16

1/4 cup vegetable oil

3 tablespoons ground cumin

1 tablespoon curry powder

2 tablespoons garlic powder

2 teaspoons salt

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/3 cup red wine vinegar

1 cup plain yogurt

4 chickens quarted

Heat oil in 8-inch skillet, over low heat.  Mix cumin, curry, garlic, salt, ginger, and cayenne in medium bowl.  Add spices to the oil and heat until they thicken and darken, 20-30 seconds.  Return spices to bowl and whisk in vinegar and yogurt.  Add chicken, toss to coat, let stand 10 minutes or marinate in refrigerator up to 24 hours.  Grill on high, 5 minutes both sides, then another 10 minutes on low temperature until chicken is cooked through.