One of my favourites...
tandoori chicken
Marinate the chicken in a paste of a teaspoon of vegetable oil or ghee, onion, garlic, salt, garam masala, chilli powder, tumeric - not too much of the tumeric as you don't want a lurid orange colour - and yoghurt. Again, not too much yoghurt - the marinade should be a smooth light paste. The longer you marinade it the better, so overnight is best but at least 2 hours is recommended. Keep it out of the the fridge for a couple of hours of the marinating process. Ideally, some of the yoghurt should evaporate.
To replicate, as closely as possible, the effect of the tandoor, cook the chicken in the oven till it is about 3/4 done and then finish it off on a barbeue, basting with a bit of oil as you go... Lemon juice before serving...mmm!
Couple of points: Bio (live culture) yoghurt is recommended and try and get organic chicken if you can. Also, you can chuck some white sesame seeds on the chicken before you bung it in the oven - gives a nice texture (in the mouth) to the final product.
Adding onion seeds to the frying mixture is a nice touch as well.
Happy eating!
Hello Raul