Tandoori Chicken (Type I)

Ingredients:

• 1 whole chicken 
• 6 cloves garlic 
• 2 x 2 inch ginger 
• 8 cloves 
• 2 x 2 inch cinnamon
• 10 black peppers
• 1 1/2 tsp. salt
• 3 green hot chilies
• 2 tsp. coriander leaves chopped
• 5 Tbsp. tomato puree
• 3 Tbsp. vegetable oil
• 5 Tbsp. vinegar
• 5 Tbsp. yogurt, plain

Method:

• Skin the chicken and cut it into medium sized pieces. 
• Grind next 8 ingredients (spices), adding very little water into a fine paste. 
• In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates.
• By this time, chicken would have been half cooked. 
• Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl.
• Dip each chicken piece in the sauce and arrange in a baking tray. 
• Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.) 
• After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes. 
• Then bake in the preheated oven at 350 degrees F. for 1/2 hour or until it is well done.