Instructions:

TANDOORI in INDIAN stands for an earthen oven which is sort
of cylindrical and uses coal as the fuel.
This recipe will need a bar-b-que grill as a substitute. It
can be also cooked in a gas or electric oven, but it will lose
most of its flavour. Also, the chicken has to be marinaded for
at least 6 hours, ideally 12 hours overnight.
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.


The Marinade :

Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a 
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in colour or darker if you
prefer it well done.
Slice  finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavour , if you wish.


(Serves 4)

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