Tonight Becky and I made Mark Bittman's Twice Cooked Mock Tandoori Chicken. We've previously tried Madhur Jaffrey's Tandoori Chicken from An Invitation to Indian Cooking (a classic from 1973 with the world's longest subtitle).
What's new and interesting about Bittman's version is the cooking method: baking the chicken in the sauce first, and then grilling it to finish. We think this worked well, but (a) the baking time was waaaay too long (b) there was about 3x too large yogurt to spice ratio and (c) it didn't actually taste like tandoori chicken (it must be noted that we never got the Jaffrey recipe to taste like tandoori chicken either!). One of the problems was that the chicken was still too wet when we put it on the grill. When Bittman says to scrape away the excess sauce before grilling, he means it!
We had it with fresh-baked naan which came out very tasty, which we finished on the grill.