Tandoori Chicken

Ingredients
4 T Tandoori masala (or substitute 4 tsp garam masala, 2 tsp paprika, 2 tsp dry mustard, and 2 tsp turmeric)
4 garlic cloves
8 oz plain yogurt
6 chicken leq quarters or 16 oz (440g)breast portions
Cooked rice


Procedure
Mix garlic, yogurt and spices together in a bowl.
Cut the chicken into large pieces or debone.
Place the chicken in a large Zip Lock bag or a bowl or pan and top with the yogurt spice mix.
Seal the bag or cover the bowl and refrigerate overnight.
If you have one, use a wire rack on a roasting pan to elevate the chicken above the pan and bake at maximum temperature 550°F or 290°C for 10 minutes.
Baste chicken with some of remaining marinade and bake for 15 more minutes.
For more authentic slightly charred flavor, put chicken on the top rack and turn to broil for 2-3 minutes
Serve with rice, top with Plain Yogurt or Sour Cream if desired, and serve with a vegetable.
This is also great on the grill or in the smoker.

Tandoori Chicken is a classic Indian dish that has become popular in the west. Traditionally it is cooked in a Tandoor, or clay oven with a wood fire or charcoal heat. The Tandoor gets very hot (700 F) and the flavor is not possible to reproduce exactly in a conventional oven, but this recipe comes close. Chicken leg quarters are often used because they stay moist and tender, and the high heat and short cooking time help with this. Chicken breast portions can be substituted, but they will be drier. Tandoori masala can be found in large supermarkets or Asian stores.