A tandoori-style marinade leads to boldly seasoned, moist and tender grilled chicken

In the bowl of a food processor pulse the garlic and the fresh ginger (if using) until very finely chopped. Add the cilantro, oil, lemon juice, water, ground ginger (if using) cumin, coriander, turmeric, paprika, crushed red pepper flakes, salt and pepper and puree until fairly uniform, stopping to push down the sides as needed; the cilantro will look like tiny confetti.