Sriracha sauce is pretty good too.

ebay uk has it

http://www.ebay.co.uk/bhp/mr-naga

topped up with perlite and then finished of with a foamed perlite / heat resistant cement mix to keep insulation in.  Will top this later with a waterproof cement sbr latex slurry - just in case it ever got left out in rain.  Will also cut some slots into clay pot top for the skewers to rest in to retain heat.

hole cut in base of bin where gap in lip is for air flow into tandoor to assist charcoal burn

pot now ground round edges to fit and sitting on lip - part filled with vermiculite insulating surround

base mix with lip cast on top to receive clay pot - done in same lwt temp resistant mix

bin with 100 mm deep base lwt agg high temp resistant cement cast into bottom

new bin & large clay pot lid cut off

Just to advise since writing this uprated recipe version with my home grown 20x small chillies - the chillies i grew were of the Super chilli variety - about 1/2" long - this variety has a 50,000 Scoville rating - so if you know your chilli scoville rating, you can adjust the numbers accordingly.

Just finished building my own Tandoori oven a la Jimmy Doherty style (jamie Olivers farming m8) - inverted plant pot in a bin route - charcoal fired.

Await the 1st suitable firing up - will probably go for tandoori lamb chops and chicken tikka.  I also reckon it will be a good way to do a version of the lamb shawarma meat - with of course naan bread via the tandoor.

Galvanised 90L bin off fleabay - ?16 delivered, 20 litres of perlite - ?10 - had all the rest to hand - ?26 for the oven built - ?35 for 5x square stainless 1 metre long professional skewers.

Instead of using firebricks and the laborious task of cutting to shape, I used a lightweight aggregate concrete mix for the base within bin and lip to hold pot - made with Secar 71 heat resistant cement (as used in foundry work and good for 1000 + deg C).