Whole Chicken
mix all chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. cover and refrigerate for eight hours or overnight. preheat the clay oven to 180c/350f. then penetrate a long metal skewer through the whole chicken and place it into the tandori clay oven. (all tandoori items are marinated in yogurt with peeled tomato, lemon juice, and herbs. grilled on skewers over charcoal in a tandoori oven, and served on a sizzling platter with mixed bell pepper, grilled onion, and basmati polao rice on the side.)