Tandoori Chicken made at home

--Prepare chicken by removing all skin and then rinsing under cold water. The best parts to use for this dish are legs and thighs.

--Sipe the meat with a sharp knife. This gives an attractive look to the dish and allows the spice to penetrate.

--Rub the meat with plenty of dry tandoori masala powder mix. You should be able to find this in any Indian market or easily on-line. Feel free to modify the powder mix by adding what you like, for instance--Cayenne powder if you want more heat.

--Place the meat in a bowl and add enough buttermilk or plain yogurt to coat the chicken. Cover and refrigerate until ready to grill.

--Grill just as you normally would for chicken using charcoal (best), or gas (if you must).

--Garnish with slivers of onion and small wedges of lime.

Oven Method:

If it is Winter or you just do not want to grill, the recipe can be done in an oven. Just coat the marinaded meat in bread crumbs and place them onto an oiled cookie sheet. Then spray the top of the meat with Pam, and place into a 375F oven. Once there's good color on the chicken (around 40 minutes) turn the pieces over and cook an additional 10-15 minutes.