To make tandoori chicken you'll need to:
Mix 1-2 TB. [of Tandoori Seasoning] with 1 Cup plain yogurt and the juice of ½ lemon. Pour [the mixture] over a cut-up skinless chicken, cover and place in the refrigerator for at least 4 hours, preferably overnight. Remove from marinade, bake 45 minutes uncovered at 325°, turning and basting every 15 minutes.Note: I do not cook mine quite as long as the directions state and I sometimes use light sour cream in place of yogurt. Add salt to taste. If you thaw out some of the dough from your last naan dough making session while marinating your chicken you'll have a delicious meal in just minutes when you're ready.
I love Penzey's spice mixes because they save me a lot on time and money because I'm not buying several specialty spices to make one dish. (FYI: Penzey's tandoori spice mix contains 7 different spices!) Another favorite spice mix of mine is their Italian Sausage Seasoning. I use it to spice up pasta sauces and turkey burgers.
Marinating tandoori chicken.
My husband's portion of tandoori chicken, saffron rice, broccoli and naan.