You can google Spicy Tandoori Chicken. The recipe will come upand you can save it to you e-mail address for future use.

Here is a good recipe For the spicy powder: 25 cardamom pods (seeds only) 1/2 cup whole black pepper corns 1/3 cup whole cumin seeds 1/4 cup whole coriander seeds 20 cm cinnamon sticks 4-6 whole cloves (add the 6 spices to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.) For the chicken: 1 medium onion (finely chopped) 6 cloves garlic (finely chopped) 5cm ginger (finely chopped) 3 tbsp lemon juice 1 cup yogurt 1 tbsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp garam masala 1/4 tsp ground mace 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon 4 tbsp olive oil 2 tsp salt 1/4 tsp ground pepper 1/4-1/2 tsp ground cayenne pepper (optional) 1/ tsp sumach for red colouring (optional) Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix wit the yoghurt, coriander, cumin, turmeric, powdered spices, mace, nutmeg, cinnamon, olive oil, salt, ground pepper, cayenne pepper and sumach. Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece.Cover and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating. To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated over at 150°C for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.