Mix the marinade ingredients (everything except for the chicken) together in a large bowl. Remove the skin from the chicken,
then wash and pat-dry chicken with paper towel. Dip each chicken piece into the marinade, making sure all the
sides are coated. Cover and refirigerate overnight.
Traditionally, tandoori chicken is baked in a clay oven, but you can use a regular oven or barbecue it. Place
chicken on a lightly greased baking sheet. Preheat oven to 400°F (205°C)
and bake for 40 minutes. You can also barbecue the chicken.