Tandoori Chicken Recipe

I watched a show called, “Cooking with fire.” So, of course, I needed to make Tandoori chicken. I looked at a couple of recipes and modified them to fit the spices I had in the kitchen. Here’s how I did it:
Spatchcock the chicken, cutting it down the breast bone and then flatten out in a pan. Cut slits in the breast, thigh and leg meat. (I cut them pretty deep, almost down to the bone.) Rub chicken with a fairly neutral flavored oil. (I used a light olive oil)
In a large mortar & pestle put:
7 cloves garlic (more or less)
2 t. salt
1 t. coriander
1 t. cumin
1 t. paprika
1 t. turmeric
1 t. onion powder
1 t. black pepper
2 t. of Khaleeji mixed spices (coriander, turmeric, black pepper, cinnamon, cardamom, clove, ginger & nutmeg)
Grind into a paste, adding the juice of 1 lemon.
Mix in 1 cup plain Kefir. Rub this mixture all over the chicken, starting with the underside and then doing the breast. Cover loosely with saran wrap and let sit at room temperature for an hour. Then put in fridge and let marinate for 6 hours or so. Let the chicken come to room temperature while you light the charcoal and let that burn down to coals. Cook over coals, flipping occasionally until the breast meat is at 165 degrees.

(I’ll add pictures after I get them off my phone.  Just wanted to get this written up before I forgot what I used)