Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender. Marinate the chicken for a day or two in the fridge for the most flavorful results. Chipotle powder, not typically used in tandoori recipes, adds a welcome touch of heat and smokiness. For a well-rounded meal, serve the chicken with grilled peppers and onions and steamed basmati rice.
Put the chicken in a large bowl. In a small bowl, mix the yogurt with the tomato paste, ginger, garlic, curry powder, chipotle powder, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken. Cover and refrigerate for up to two days, or let sit at room temperature while the grill heats.
Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the chicken, covered, until it has good grill marks, about 5 minutes. Turn and continue cooking until the chicken is browned all over and cooked through (make a nick in a couple of the thicker pieces with a paring knife), about 15 to 20 minutes total. Set on a platter, sprinkle with the cilantro, and serve with the lime wedges for squeezing.
Photo: Maren Caruso