Chicken Tikka

1 1/2 tablespoons crushed fresh ginger
1 1/2 tablespoons crushed fresh garlic
4 green chiles, such as jalapeņos, seeds and stems removed, chopped
2 tablespoons chopped fresh cilantro
Juice of 2 large lemons
1 tablespoon vinegar
1 teaspoon vinegar
1 teaspoon salt
Pinch ground red cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon garam masala
3 tablespoons plain yogurt
4 tablespoons vegetable oil
1 3-pound chicken, quartered and skin scored so that it will absorb the spices

Grind together the ginger, garlic, chiles, and cilantro with a mortar and pestle. Add the lemon juice, all the other spices, yogurt and oil. Toss with the chicken pieces and marinate at room temperature for 3 hours.

Put on the barbecue over hot coals, turning often and brushing with oil until the chicken is well browned and cooked through.

This recipe is an East African variation on a favorite dish of Indian restaurants. Serve with a rice dish.

Yield: 4 servings