I seriously doubt anyone else will make tandoori chicken this way. It is not entirely awful.
Canola Oil Channa Dal (Dry half indian peas - optional) Two dry long red peppers whole 1 teaspoon of mustard seeds (optional) 1 teaspoon of cuming (gira) seeds (optional) 1 branch of curry leaves (optional) half a teaspoon of turmeric (optional) 1 teaspoon of red chilli pepper (optional) A handful of fresh parsley or cilantro (optional) 1 table spoon Some kind of garlic paste (optional) 1 teaspoon some kind of ginger paste (optional) 2 Onions 1 large green tomato Tandoori masala or paste Salt 1 to 2 pounds of chicken dark meet works better For the benefit of time, I use skinless and boneless chicken from publix
Start with cleaned and cut chicken in a large mixing bowl
Add garlic, ginger, tandoori masala or paste, turmeric, enough salt, red ground pepper and mix it well set aside
Cut the 2 onions into small squares
Cut the tomato as well into small squares
Keep them aside
Keep some water on boil for later use
In a cooking vessel place 2 or 3 table spoons of canola oil
Turn stove to high
Add two long dried whole chillipeppers
Add channa dal
wait for about 3 minutes until the channa dal turns reddish brown
Add a teaspoon of mustard seeds
Add a teaspoon of cumin seeds
(That should take only about 10 secs as the oil is hot)
Add Onions to the splitting oil
Mix the onions with oil
Let the onions turn reddish brown
Add chicken to the prepared onions
Keep it on high for 3 minutes until the chicken is kind of took the heat
Reduce heat to medium
Put a lid
Cook for 15 minutes
The chicken will give enough water for the first 15 minutes
Add tomatoes to chicken
Mix them
Add half a cup of boiling water
mix it
cook for 15 minutes
So far you have cooked for 30 minutes
Add parsley or cilantro (Be generous with Cilantro. It tastes good and takes away the smell of meat)
Open it up mix it and turn heat to medium low
Heat it for another 10 to 15 minutes
With rice
or
With roti
Necessity