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Ingredients: Serves 4
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt (pref.)  or 2 cups Buttermilk
1 1/2 tbsp red chilli powder*
2 tbsp coriander powder*
1 tbsp mashed garlic cloves*
1 tbsp fresh mashed ginger*
1 tbsp cumin powder*
1/2 tbsp. garam masala powder (available at any/all Indian grocery stores)*
2 tbsp. salt 
* If you like your Tandoori chicken extra hot and spicy,  add another Tablespoon
of each of these spices.
Method:
Prick the chicken pieces with a fork all over. apply the tenderizer to the chicken pieces
and let it stand for an hour or so.
The marinade : Take a wide and deep bowl about 12 2 inches wide and deep enough to
hold all the chicken pieces. Add the yoghurt plus one cup water or the buttermilk with 
no water into the bowl. Add all the spices (those with an *asterisk) into the bowl and stir
to form a homogeneous mixture.Now add the chicken pieces into the mixture, so that
they are all covered with the paste/mixture. Cover the bowl with a lid and let it stand
for 6 hours. If you plan to marinade for 12-15 hours, put it in the refrigerator. The more
time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces
with a brush or spoon all over and you are ready to grill the chicken on the barbeque in
the normal fashion. turn over the chicken pieces when they look brownish red in color or
darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to   be served as a salad
with the tandoori chicken. lemon juice sprinkled on the cooked pieces also adds to the
flavor , if you wish.

Enjoy this recipe, it was a favorite of the Moghul emperors of INDIA! 

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