The tandoori is a tall, cylindrical, charcoal-fired clay oven used in the preparation of many Indian foods. Sounds a lot like a Kamado to me! This recipe is adapted from Pranati Sen Gupta's "The Art of Indian Cuisine," and is a family favorite. Begin preparations 1 day in advance. Family rating: 4/5, David's rating: 4/5.

1½ Cups Plain Whole-Milk Yogurt	1¼ Teaspoons Cumin, Ground
2½ Tablespoons Tomato Paste	1¼ Teaspoons Garam Masala
2½ Tablespoons Lemon Juice	1¼ Teaspoons Kosher Salt
1 Medium Onion	1 Pinch Sugar
1½ Tablespoons Ginger, Fresh,	¼ Cup Vegetable Oil
-Finely Minced	3 Pounds Chicken Legs And Thighs,
6 Cloves Garlic, Finely Minced	-Skin On
1½ Teaspoons Coriander, Ground

Combine yogurt, tomato paste, lemon juice, onion, ginger, garlic coriander, cumin, garam masala, salt, sugar, and vegetable oil in a large bowl and mix well. Add chicken pieces and coat well with the marinade. Cover bowl and refrigerate at least overnight, preferably for 24 hours. Turn chicken several times while marinating.

Remove the chicken from the refrigerator 30 minutes prior to cooking. Start a fire in the Kamado using lump charcoal and stabilize the temperature at 350 degrees F. Place a heat deflector (e.g. foil covered pizza stone) on the lower rack of the Kamado. Using tongs, carefully distribute the chicken on the main rack, so as to maintain a thick coating of marinade on top of the chicken pieces. Spoon a little extra marinade on top of any chicken pieces where the coating has been disturbed. Close the lid of the Kamado and cook the chicken for 55-60 minutes, while maintaining a temperature of 350-375 degrees F. Remove the chicken, which should have a beautiful brown coating, and serve.