This dish originates from the Punjab in India. The latter region and its people are split between Pakistan and India. The cities of Lahore (Pakistan) and Amritsar (India) exemplify the cultural differences which nevertheless share unity in this dish.

The Punjab region (in green) straddling Pakistan and India
 

In this reporting instance, tandoori just means the flavour rather than the chicken having been cooked in an earthen oven (the tandoor).

Here is how I made this batch:

INGREDIENTS

• 4 X chicken thigh quarters
  (About 1.2 kg)
   

    MARINADE
 

• About 150 mL thick plain yoghurt

• 40 g minced ginger

• 50 g minced garlic

• 4 tablespoon kashmiri chilli powder

• 4 tablespoon cooking oil

• 3 tablespoons lemon juice (I used calamansi lime)

• 1.5 teaspoon salt (or to taste)

• 1 teaspoon garam masala

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 0.5 teaspoon turmeric powder

• 0.5 teaspoon cardamon powder

• 0.5 teaspoon ground black pepper

   Mix the marinade ingredients.
 

• Prepare the chicken by removing all skin.
   

• Cut the chicken into smaller pieces, or make deep gashes across the chicken piece to allow for good access to the marinade and fasten the cooking process later.
   

• Set aside for at least an hour or two (overnight in the refrigerator if you have time).

Here is the dish as served:

Clem's Chicken Tandoori
Served with Turmeric Basmatic rice, Cucumber Raita, sliced red onions and lime