Ingredients

The tandoor is a cylindrical clay, metal or cement oven that gets quite hot and scary but is used for a wide variety of delicious meals. It is not a common household appliance, but rather something that restaurants and hotels would have; we are lucky enough at the SIT program center to have our own. Tandoori Chicken is a specific style of chicken cooked in the tandoor.

Curd Preparation

Take the yogurt or curd and hang it in a muslin cloth to drain it. Leave it over night. When the curd has drained, it will become hard.

Chicken Preparation

Remove the curd from the muslin and put in a large mixing bowl. Add salt to taste, the rest of the spices, the ginger garlic paste, the cooking oil, and the juice from three small or two medium sized lemons (keep in mind: Indian lemons are very small). Mix well until it becomes a paste, and add then add the chicken. Leave the chicken marinating for 4 hours in the refrigerator. Then: skewer it and put in the tandoor if you happen to have one, or perhaps just barbecue on a grill. Cook until lightly blackened.