I’ve tried to get tandoori flavours right in the past and, to be honest, it is never really anywhere near as good done at home as the real thing.
This was pretty tasty, though.
The chicken was skinned thighs and drumsticks, marinated in yoghurt and a mixture of spices for 24 hours in the fridge. The spice mix was all ground spices; cumin, paprika, cardamom, coriander, turmeric, Kashmiri chilli powder, salt and black pepper. The chicken was slashed a few times to help the spices get right into the meat.
I cooked the chicken in a 180C oven for around 30 minutes and then gave it a few minutes under a hot grill. This was better than other times I’ve done it in the oven because it stayed nice and moist.
It was OK, but still not a real tandoori chicken.
Anyway, I served it with a mixed salad, pittas and a nice simple raita; yoghurt, grated cucumber, chopped mint and salt.