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Tandoori Chicken 

Ingredients 

  • 2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces.
  • 2 Tablespoon Chilli Paste
  • 3 Tablespoon Tandoori Paste 
  • 2 Tablespoon Vindaloo Paste 
  • 2 Tablespoon Curry Paste
  • 3 Tablespoon Red Chilli Powder or Pepper
  • 4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
  • Salt to taste
Method 
  • Prepare the chicken by removing the skin and trimming all of the fat. 
  • Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. 
  • Put all Pastes, Chilli powder and salt in a bowl. 
  • Mix all of the above to a paste. 
  • Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. 
  • Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. 
  • Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. 
  • Heat the oven to 450F. 
  • Prepare a pan for the oven by lining with aluminium foil. 
  • Place chicken pieces on the pan and dribble half of the marinade on the pieces. 
  • Put the pan in the oven for 15 minutes - uncovered - middle or top rack. 
  • Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces 
  • Put the pan in the oven for another 15-20 minutes - check to see not to overcook. 
  • Remove pan and serve while hot. 
  • Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
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