4 lbs. skinless chicken parts, rinsed and patted dry
1 Cup plain yogurt
2 Tbsp. tomato paste
2 Tbsp. minced fresh ginger
2 Medium cloves garlic, minced (about 1-1/2 tsp.)
1-1/2 Tbsp. curry powder
1 ptsp. chipotle powder
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh cilantro
1 lime, cut into wedges
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.