INGREDIENTS:

2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces. You can also use a whole chicken (after cleaning and removal of skin and fat) for a fancy presentation. If bones are present that is OK, remove fat as much as possible.
2 Tablespoon Sambal Olek Chilli Paste (Oriental store)
3 Tablespoon Patak Tandoori Paste (Indian store)
2 Tablespoon Patak Vindaloo Paste (Indian store)
2 Tablespoon Patak Curry Paste (Indian store)
3 Tablespoon Red Chilli Powder or Cayenne Pepper (Indian store)
4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
Salt to taste

DIRECTIONS:

Prepare the chicken by removing the skin and trimming all of the fat.

Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.

Put all 3 Patak Pastes, Sambal Olek Chilli Paste, Chilli powder and salt in a bowl.

Mix all of the above to a paste.

Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.

Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency.

Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.

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