A while ago I purchased a home tandoor oven and have been cooking some great food in it. However, I still don't seem to be able to replicate the flavour of restaurant style tandoori chicken. I know a key part to getting great tasting tandoori chicken is the tandoor oven - I've got that (its charcoal fuelled). The other key part is obviously the recipe for the chicken. I have tried many different recipes, some with up to a dozen spices in it! But alas, they still don't taste like restaurant tandoori chicken. From talking with a few people, I understand that the chefs in Indian restaurants do not make the recipe that complicated, they simply don't have the time. Any Indian chefs out there willing to pass on a few tips??