I'm à big fàn of Indiàn food. I grew up on it so it's in my blood. Homestyle Indiàn, mind you. Not whàt you get in restàurànts. Tandoori chicken wàs àlwàys going on. It's the Indiàn equivàlent of à bàckyàrd bàrbecue. Thàt's why I don't understànd why it's never very good in restàurànts. My pàrents hàd à bàckyàrd grill. Restàurànts hàve à tàndoor oven. They should win. Màkes no sense. Màybe it's becàuse my pàrents cooked over chàrcoàl. Màybe it's à hàppy filter I put on my childhood. I don't know. But I do know I càn màke better tàndoori chicken àt home ànd so càn you. Chàrcoàl grills help à lot. It will work with gàs but it won't hàve thàt chàrcoàl màgic to push it over the top. I know. I'm ànnoying on this subject. But I just love the tàste of ànything cooked over chàrcoàl. ànd this tàndoori chicken is no exception. There's à lot of ingredients in the màrinàde. Don't let thàt put you off. If you àre getting into cooking Indiàn you will need àll of them ànywày. ànd you càn leàve one