Tandoori Chicken
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

1 whole chicken
1 cup unflavored yogurt
1 Tbs chili powder
2 tsp cumin power
2 tsp coriander powder
2 tsp curry powder
1 tsp cinnamon powder
1/2 tsp fenugreek leafs
3 1/2 Tbs mustard or vegetable oil
2 tsp garlic paste
2 tsp ginger paste
1/2 tsp orange red food coloring
1/2 tsp lemon yellow food coloring
2 tsp salt or to taste
4 tsp vinegar malt

For the marinade
In a mixing bowl place yogurt, cumin, coriander, curry powder, cinnamon, mustard oil, garlic, ginger paste and chili powder. Whisk until a smooth paste. Add salt and continue whisking until paste is smooth and fine.

For chicken
Remove the skin, clean and cut chicken into parts. Add a small amount of salt and vinegar and set aside for 15 to 20 minutes. Soak the chicken in the marinade overnight.

Preheat the oven to 350F. Place the chicken in the oven for 25 minutes at 350F and cook until tender.

This recipe can be cooked on an Island-Style BBQ, but cook chicken on low heat so the chicken won't burn out side and be raw inside.

Cooking Trivia: Ultimately, your seasoning will become a part of the dish, the way a perfume becomes a part of an individual.

Yield: 4 to 6 Servings