Tandoori Chicken

Ingredients

* 2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces.
* 2 Tablespoon Chilli Paste
* 3 Tablespoon Tandoori Paste
* 2 Tablespoon Vindaloo Paste
* 2 Tablespoon Curry Paste
* 3 Tablespoon Red Chilli Powder or Pepper
* 4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
* Salt to taste

Method

* Prepare the chicken by removing the skin and trimming all of the fat.
* Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.
* Put all Pastes, Chilli powder and salt in a bowl.
* Mix all of the above to a paste.
* Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.
* Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency.
* Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.

* Heat the oven to 450F.
* Prepare a pan for the oven by lining with aluminium foil.
* Place chicken pieces on the pan and dribble half of the marinade on the pieces.
* Put the pan in the oven for 15 minutes - uncovered - middle or top rack.
* Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces
* Put the pan in the oven for another 15-20 minutes - check to see not to overcook.
* Remove pan and serve while hot.
* Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.