Tandoori Chicken

I've come to terms with the fact that I will never make tandoori chicken as well as India House in Chicago. But this is a great protein on the Indian plate. Emeril's suggested spices are used here.

There are some critical spices you need to have on hand here, most of which you can keep stocked in your pantry, and a few you'll need fresh.

Pantry:

Any one will do. I used to buy Thai Kitchen's but now usually get it from Trader Joe's. Since you only use 2oz I open a can and portion off the rest into cheap ziploc bags and stick them in the freezer for future curries. 

Fresh:

MARINADE

Plan to marinate the chicken overnite for best results 

In a covered pyrex dish, add:

 Heat in a nonstick skillet:

Allow spices to cool to room temperature, then stir into yogurt.  Add:

Cover the pyrex and refrigerate 4-6 hours or overnight.

Grill over high heat.

Serve with Naan, Cauliflower Curry, Basmati Rice