A recipe from the 'net.
The calculator above can scale the recipe, just complete one of the yellow fields and hit ENTER or SPACE, and the rest will be calculated.
Place the ingredients in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper.
Store the spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 3 months.
Mix about 10g of the Tandoori spice mix, a medium onion finely chopped and about 100g of natural yoghurt in a mortar and pestle, and apply the marinade to about 500g for chicken. Allow to marinate for a few hours and bake the chicken pieces at 160° until cooked. Temperature can be increased at the end to brown the pieces, or alternatively use a griller.