IECRC (USA & Canada)

Ingredients

• 4 skinless chicken half breasts with ribs
• Salt for seasoning
• 1 large lemon
• 1/4 medium onion, peeled
• 1-2 garlic cloves, peeled
• 1/2 inch piece of peeled fresh ginger, grated or 1/2 teaspoon powdered ginger
• 1/2 hot green chili
• 1 teaspoon garam masala
• 8 ounces plain non-fat yogurt

Method

1. You can use an ordinary oven, preheated to the maximum temperature instead of a tandoor.
2. Clean the oven thoroughly before use.
3. Mix 2 tablespoons of yellow coloring and about 1/2 tablespoon of red together.
4. Brush on the chicken and let stand for a few minutes then proceed with the recipe.
5. Using kitchen shears or a sharp knife, cut the chicken breast in half across the middle.
6. Squeeze the lemon juice over the chicken and season generously with salt.
7. Transfer the chicken pieces to a large plastic bag.
8. Place the onion, garlic, ginger and chili into the bowl of a food processor and process until finely chopped.
9. Add the garam masala and yogurt.
10. Process until smooth.
11. Pour the yogurt marinade into the plastic bag with the chicken and squeeze the bag until the chicken is well coated.
12. Seal the bag and refrigerate for several hours or overnight.
13. Preheat the oven to the highest temperature possible, 500 to 550 degrees.
14. Place the chicken in a single layer in a baking dish and bake for 20-25 minutes until cooked through.

Source: http://www.faizaneislam.com/food/tandoori_stlye_chicken.shtml