I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington

Ingredients

• 1 cup reduced-fat plain yogurt
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken thighs (about 1 pound)

Directions

1. In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes.
2. Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.