Tandoori Chicken

• 8 chicken thighs or 8 chicken breasts, cut into pieces and skewered
• 250 ml yoghurt
• 4 tablespoons olive oil
• 1 medium onion, chopped
• 6 garlic cloves, crushed
• 1 (2 inch) grated gingerroot
• 3 tablespoons lemon juice
• 2 teaspoons salt
• 1 tablespoon tomato paste, for colour (optional)
• 1 pinch saffron, for colour (optional)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 14 teaspoon ground mace
• 14 teaspoon ground cloves
• 14 teaspoon ground nutmeg
• 14 teaspoon ground cinnamon
• 14 teaspoon fresh ground black pepper
• 14 teaspoon cayenne pepper

1. Place the yoghurt, oil, onions, garlic, ginger and lemon juice and all the spices in a bowl and mix well.
2. Spread over and around the skewers and marinate chicken for 24 hours turning a couple of times.
3. Cook chicken skewers suspended over the coals in a hot kettle BBQ (or BBQ with a lid).
4. After around 5 minutes when the chicken is well browned, turn the chicken over to cook on the other side.
5. This may depend on the your oven heat.
6. Replace the lid and cook for another 5 minutes or so until the chicken flesh is just set.

chicken, yoghurt, olive oil, onion, garlic, gingerroot, lemon juice, salt, tomato paste, saffron, ground coriander, ground cumin, ground turmeric, garam masala, ground mace, ground cloves, ground nutmeg, ground cinnamon, ground black pepper, cayenne pepper

Taken from www.food.com/recipe/tandoori-chicken-245700 (may not work)