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

• 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.