I was given a recipe for Tandoori Chicken which I attempted yesterday.
One thing that I would do differently next time would be to remove the skin. I just threw the marinade ingredients together and plopped the whole chicken pieces into the mixture to sit overnight in the fridge. Removal of the skin would allow the meat to take on the flavors better as well as that wonderful red coloring from the spices. I'll try it with boneless/skinless chicken this week.
Nevertheless, a good first attempt. I'll continue working the recipe for Eggtoberfest and post it thereafter.