Cilantro Tandoori Chicken {Gluten-Free}

This recipe was on the Today Show.  It does not seem very traditional (the chicken isn't the red Tandoori that I'm used to, but it was really delicious.) They suggested serving it topped with pineapple salsa, but that seemed like a lot of work, so I skipped.  Here is the recipe if you are interested.  I served this with Basmati rice.  A hint on cooking Basmati.  I used my rice cooker and the suggestion is 2 cups of water to a cup of rice.  This worked out perfectly!

Tandoori Chicken

• 1 1/2 cups plain yogurt
• 1 cup packed fresh cilantro leaves
• 4 garlic cloves
• 1 1/2-inch piece fresh ginger, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

• Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor until smooth. Transfer to a large bowl. Add the chicken and turn to coat. Cover and refrigerate overnight.
• Prepare a grill to medium-high heat.
• Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter and serve.