Tandoori comes from the word "Tandoor" which is a cylindrical clay oven used in cooking and baking. The roasted chicken, typically marinated using yogurt and spices, is a very popular dish in India.
You can learn more about the traditional way of cooking this dish in this post by Extra Virgin Chef.
Mine is a simplified version of the recipe.
4 Chicken Legs (Deboned)
2 tsp Garlic Ginger Paste
2 tsp Lime/Lemon juice
100g Plain Yogurt
6 tsp Tandoori Chicken Masala Mix (Get this from any Indian Store)
Mix the marinade ingredient in a mixing bowl.
Pour the mixture over the chicken leg and run it into the flesh. Marinate for at least 8 hours.
Preheat the oven to 200 degrees celsius. Place the chicken on a rack in a roasting pan and brush with butter. Roast, turning once, for 25 to 30 minutes.
Serve with onion rings and green salad leaves.