This Tandoori chicken recipe comes from the north of Punjab. It is traditionally cooked in a Tandoor, a cylindrical clay oven which is sometimes buried in the earth or standing above the ground.
Remove the skin from the chicken.
Prick the chicken thoroughly using a fork.
Marinate for 1 hour in Marinade 1.
Using a food processor, reduce all ingredients in Marinade 2, to a purée.
Rub this mixture on the chicken and marinate for 1 to 12 hours in the refrigerator.
Remove the chicken from the marinade.
Mix the remaining marinade with the melted ghee and set aside for basting.
Cook the chicken at 375 °F, for approximately 1 hour, basting often.
Finish cooking on broil with the remaining marinade to form a caramelized crust.