I asked my Indian roommate to write up a little intro to a recipe I found but he was being a bitch, complaining that he had to train for the British Chess Federation championships. He won it once when he was 12, but glory has escaped him ever since. Anyway, I present you all with a little taste of his home country: the Subcontinent, India.

Tandoori Chicken

Preparation Time: 30 minutes

Ingredients:

1 (800 grams) chicken

1 teaspoon of red chili powder

1 tablespoon of lemon juice

Salt to taste

For Marination:

200 grams of yogurt

1 teaspoon of red chili powder

Salt to taste

2 tablespoons of ginger paste

2 tablespoons of garlic paste

2 tablespoons of lemon juice

1/2 teaspoon of garam masala powder (what the fuck?)

2 tablespoons of mustard oil

For basting of butter:

1/2 tsp. of chaat masala (buy it at Wegmans!)

Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Mix red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a pre-heated oven at 400 degrees for 10 to 12 minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and eat it, then poop like mad the next day.

Hooray for cultural diffusion!