Prepare the chicken (see Helpful Hints), and rub with ● ingredients.
Put all ingredients on the list from yogurt down into a zip bag. Then add chicken and marinate for more than half day.
If using thigh or breast meat, shake off excess sauce and cook on the frying pan with a little oil
Or you could bake in oven at 200℃ for 20 minutes.
If grilling thigh meat, grill over a sheet of aluminium foil.
Serve the chicken as tandoori chicken, and use the leftovers in Indian curry the next night. If using in curry, cut the chicken into bite sizes before marinating so that it absorbs the flavors well.
I finally succeeded in recreating the taste of tandoori chicken from an Indian curry shop, after many attempts.
[Preparing the chicken] Remove yellow fat from chicken. Pierce into the skin with a fork. Cut a shallow lattice pattern into chicken to help cook evenly. If you are using chicken breast, cut into it diagonally and then pound. This makes the chicken flatter and thus easier to cook and more tender.