You’re never going to get the exact restaurant taste without an actual tandoor, but this is the best way to make it at home. It’s all about technique. Outdoor grilling is the best…second would be in your oven…start off at 400 degrees, and finish with the broil function. You need to marinate it for at least 2 hours and use yogurt. Also, fresh adrak lasan is a must. In any dish or recipe. Stop using the powdered stuff. It takes 5 minutes to whip up a batch they will last 2-3 weeks in the fridge. Whenever you have your grocery day or are in the kitchen, just whiz up a batch and dump it in to a Dannon ka dhabba and you’re set.