Tandoori Chicken

Tired of eating the so-called Tandoori Chicken in the Indian restaurants, those fake-red-colored, dried-out pieces of meat? Well, here's how to make the real thing.

Start with 2 pounds of boneless, skinless chicken thighs (that's what I just did; you do what you like or have on hand). Spread them out in a baking pan. Make the marinade by mixing 1 cup of yogurt with 1 tablespoon of garam masala, 1 teaspoon of salt, 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Spread the marinade on the chicken pieces and coat them thoroughly on both sides. Refrigerate for at least a couple of hours - ideally overnight. Bake for 1 hour at 375.

That's it! Let me know how it works out for you.