An Indian tandoor is a conical clay oven in which marinated meats are charcoal-cooked. The meat, fish, and chicken are typically bright red with spices, tangy, and dry. I have tried for ten years to reproduce the taste of the chicken tandoori I’ve had in India, and only approximate it by a combination of charcoal searing and oven baking. Some recipes call for yogurt in the marinade, but this makes it too wet, I think.
Kashmiri mirch is a red pepper powder; if un