The cooking is simple, the ingredients are simple to put together, why would you not want to create your own restaurant quality tandoori chicken??? Before I get on….a very simple tip – I use a skewer to cook above a dish to allow the hot air to circulate the meat like a tandoor oven.

The recipe again is taken from the legend that is Dan Toombs aka The Curry Guy.

Take your chicken and dice into cubes. I only use thighs due to the flavour however is you have breast meat that’s perfect. Once diced add the juice from 2 lemons, 3 tbsp of garlic and ginger paste, a good pinch of salt. If you want the full look add some red food colouring, give it a good mix and leave this to do it’s magic whilst you move onto the next stage.

For the rest of the marinade – whisk a cup of greek yogurt then add the following – 1 tbsp of cumin powder, 1 tbsp or coriander powder, 1 tbsp of garam masala, 1 tbsp of tandoori masala, 1 tsp of turmeric, 1 tsp of paprika, 2 green chillies diced, 3 tbsp of finely grated parmesan, 3 /4 tbsp of diced coriander leaves, 1 tsp of salt and 1 tbsp of ground black pepper. Mix well. Add your chicken mix and stir well, cover and leave in the fridge for 24 hours. Let the flavour party to begin!!