Set aside. In a large pan, heat oil/ghee, add sliced onions and fry over medium heat until golden, about 10 minutes. Add garlic paste, ginger paste, garam masala and cook for 1 minute.

Tandoori chicken is one of the world's most popular Indian dishes, thanks to the big flavor that comes from cooking the meat in the deep, urn-shaped clay oven that is the tandoor.

It needs to be around this thin. When I fry it, it fries at 325, it will fry evenly. If it's thicker, it will get a golden brown color on the outside, but the inside would still be a little raw.