Jim Horn: Rock N' Roll Recipes

    Whenever we worked in England,Scotland or Ireland, John would
always be hungry after the show (reason being,he never ate before
his performance). We would meet in the bar or the local pub and have a beer to
relax after the show. John would walk in and ask if anyone wanted
to go have some Indian curry. Of course, I always had a great love
for that food because of George Harrison. George introduced me to
curry on THE DARK HORSE TOUR. So John and I would take off down the road and stop at the first curry house we saw. We ate till we could eat
no more.
   John would sit and talk about so many things that were going on in
his life. I'm a good listener and he felt comfortahble about sharing his
thoughts with me. John needed to talk to someone, and no better way to do
it than over tandoori chicken, one of Johns favorites.
   When we returned to the states John asked if I had a recipe for
tandoori chicken. I sent him a cook book and all the spices he needed
to cook an Indian meal. He called and said he'd run out of tandoori
powder. I said, John you're supposed to eat other curry dishes besides
tandoori chicken. We had a good laugh and I sent him some more spices.

Tandoori Chicken
Tandoori Powder 3 1/2 T Ground Coriander 3 1/2 T Ground Cumin 3 1/2 T Garlic Powder 3 1/2 T Paprika 5 T Mango Powder* 5 T Dried Mint 5T Beetroot Powder* 4 T Cayenne Chili Powder (* found at specialty food stores or Indian markets)	Tandoori Paste 2 T Tandoori Powder 2 T Yogurt 2 T Vegetable Oil 2 T Lemon Juice 2 T White Vinegar

One 2 1/2 lb. Chicken, without skin, cut into 8 pieces. Cut slits on each side of chicken pieces. Mix Tandoori paste and marinate chicken in paste overnight. Grill over medium coals or gas grill until done. Brush melted butter over chicken before serving. Serve with Basmati rice and curried vegetables.