12 pieces chicken

½  cup tandoori chicken powder

½ cup plain yogurt

salt

2 limes

1 onion

flat aluminium tray (and foil)

Make 3-4 deep cuts on each chicken piece.

Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let

stand for at least 6 hours.

After marinating is done, arrange pieces in tray, cover with foil and bake at 180°C for 20

minutes. Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2

hours.

Occasionally take the tray out and re-arrange the pieces before putting them back. If there

is too much water inside, drain the water.   If the chicken looks dry, sprinkle some water

mixed with lime juice on them.

After baking is done, take the pieces out and brush off the excess tandoori paste from them.

Put the pieces in an open tray in the oven for 2-3 minutes (just to get them to look crisp and dry).