Proper [Tandoori Chicken] is cooked in a [tandoor], a [charcoal]-fired [clay] oven. This [recipe] will work in ordinary [kitchen|kitchens].

Ingredients:

Cooking:

[Skin] the [chicken] and [marinate] in the [refrigerator] for 1/2-hour by brushing it lightly with [lemon] juice.
Process C, D, E, F, G, H and a teaspoon of [lemon] juice together into a [paste]. Combine the [paste] with I, J and K and blend until smooth.
Cover [chicken] with [yoghurt] [paste] and [marinate] for another 4-hours in the [refrigerator] (overnight is better.)
[Bake] in an [oven] at 450^o for 45-minutes or until the [chicken] is tender.

Serve over [rice].

Tandoori chicken