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Very similar to how I've been cooking it for years. One slight modification I'd like to present: Use skinless chicken (thighs are my favorite). Then cook as above. When it's done, mix up some more tandori paste and plain yogurt and spread it on top of the cooked chicken. Then broil it until golden brown. Extremely flavorful and you won't notice the missing skin. (I imagine it would be even better with the skin though...!)
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~micah
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