Isn’t the name itself so tempting and mouth-watering…?? Yes, thats the speciality of Chicken Tandoori, our recipe for today. And those who don’t know how the dish was christened with the name “Chicken Tandoori”, here is a short intro:
The Tandoor is a clay oven and dishes cooked in it are called Tandoori dishes. It has fierce but an even distribution of heat that enables the meat to cook quickly, forming a light crust on the outside, sealing the 
juices of the meat, leaving the inside, moist and succulent after it is cooked. It is possible to achieve perfectly satisfactory results by using a conventional gas or electric oven setting it at the highest temperature, though the distinctive flavor of the clay-cooked Chicken Tandoori will not be achieved. “
My friend Sabah taught me how to prepare Chicken Tandoori. She taught it in such a simple way that I was able to pick it up easily and instantly. However, you need to practice atleast twice to achieve 100% perfection. My dad loves the way I cook it and now he has become a great fan of Chicken Tandoori. So, i make it a point to cook this dish atleast twice a month and and watch him feast on it 
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