This is a tandoori chicken barbecue baked in a convection oven. They are also called turbo or fan ovens. I think they are the closest thing to the tandoor oven although no as hot but the fans ensure the same temperature that reaches the top and bottom of the food and often with best results.
These masalas almost look the same but they taste very differently. Label them so you won't mistake one from the other.
Whenever I get a good sized chicken I oftentimes do two recipes like this one. I made 2 barbecues with different flavors. One half is Chinese 5 spice and the other half Indian tandoori. Both barbecues are favorites in the house and got an ardent request yesterday.
For the tandoori you will need half a chicken that have been skinned and scored. Then marinate it for at least 30 minutes with 2 tbsp of tandoori barbecue masala, 2 tbsp of ginger- garlic paste, 1/4 cup yogurt and 1/4 cup finely chopped coriander and mint leaves. Season with salt. Then bake in a 350F oven for about an hour or less. Put the chicken on a rack for better roasting. I use a portable convection oven for quicker result.
For the 5 spice, you need the other half of the chicken with the skin and score it as well. Marinate it for at least 30 minutes with 1 tbsp of 5 spice powder, 1 tbsp of sesame oil, 3 garlic cloves put through a press, 1 tbsp rice wine vinegar. Season with salt and cayenne pepper powder. Bake for at least 45 minutes to an hour for crispier skin.
This oven is ideal for small things to bake. It browns and crisps everything beautifully.
Both are best enjoyed with salad of cucumber, tomatoes and onions.