Cut up the chicken into 10 pieces (cut breast in half and then cut width-wise in half again).
Place a large zip-lock plastic bag in a large bowl. Place chicken pieces in the bag and set aside.
In a medium-size bowl or your blender, combine the Greek yogurt, 2 tablespoons melted butter, lemon juice, chili powder, coriander powder, garlic paste, ginger paste, cumin powder, Garam Masala Powder, and salt. Process to a smooth sauce, scraping down the sides to combine all the ingredients.
Pour the marinade over the chicken in the bag. Seal the bag and turn bag to coat the chicken pieces evenly. Keeping the bag sealed, using your hands, rub the marinade into the holes and slits of the chicken pieces. Return the bag, with the chicken, to the bowl and place in the refrigerator to marinate overnight, turning bag occasionally.
When ready to grill the chicken, preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
Remove the marinated chicken from the bag, letting just some of the marinade drain off a little, and place the chicken pieces on a tray. Drizzle the additional 2 tablespoons melted butter over the chicken pieces. Do not remove the yogurt marinade from the chicken.
Grill chicken pieces approximately 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary, until the chicken is cooked through, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
Serve with lemon wedges or drizzle additional lemon juice over the cooked chicken.
Makes 6 to 8 servings.
* Choose a chicken weighing around 5 pounds I prefer organic, free range chickens as I think they taste better. Wash and dry the chicken.
** Garam Masala is a blend of ground spices used extensively in Indian cuisine. Usually the spices for garam masala are toasted to bring out more flavor and then ground.
Grilled Tandoori Chicken Recipe: https://whatscookingamerica.net/karencalanchini/tandoorichicken.htm