Grilled Tandoori Chicken

1 pound skinless chicken pieces (legs, thighs, backs and/or wings)
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ground coriander seeds
1 tablespoon garlic puree
1 tablespoon ginger puree
1 tablespoon ground cumin
1 teaspoon powdered mustard
2 teaspoons Garam Masala powder
2 tablespoons butter or ghee
1 tablespoon dried red chilies (optional)

1. Grind spices together and mix with yogurt and lemon to make a marinade.
2. Prick the chicken many times with a fork.
3. Cover in the marinade and refrigerate overnight.
4. Remove the chicken from the marinade and spread evenly with butter.
5. Heat a grill or cast iron skillet over medium heat until hot.
6. Add the chicken and grill for about 3 minutes, then turn 45 degrees and grill for another 3 minutes.
7. Add the chicken and grill for 10 minutes, then flip and continue to grill until juices run clear.

Makes 4 servings