An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.
I combine both tandoori I and tandoori II for my chicken Tandoori. I use the yoghurt and lemon juice from I and combine it with all the spices in this one. Then I leave it in the fridge for about 3-4 hours and place it in the oven for an hour. I tried it the first time with the vege oil and vinegar on top of everything I mentioned here (from I) and forgot it this time, and I liked it better this time. This is wonderful over some rice, tho you need to keep your rice moist, as there is no sauce. It might be better over buttered noodles, I don't know. - 19 Feb 2002 (Review from Allrecipes US | Canada)
If I make this again, I will add the yogurt and lemon juice. The chicken was tender, but rather dry. - 10 Feb 2003 (Review from Allrecipes US | Canada)
I made this with yogurt instead of oil and vinegar, and marinated it overnight. It turned out really well. Everyone liked it. - 16 Apr 2002 (Review from Allrecipes US | Canada)