Bottled tandoori paste and nonfat yogurt are the primary ingredients in this tandoori spiced chicken recipe. If you’re a hot and spicy lover, you may want to increase the amount of tandoori paste. It can be found in Indian markets and well-stocked supermarkets.
Nonfat yogurt tends to be less stable than regular yogurt when heated, so drain the yogurt for a couple of hours, then stir in a little flour to help thicken it and prevent curdling during cooking.
I like to serve the chicken with basmati rice. I add a bay leaf, three or four cardamom pods and a sprinkle of cumin seeds to one cup of rice before cooking. When you serve the chicken, spoon it over the rice and give it a good squeeze of lemon to bring out the flavors.