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About this recipe: Succulent mushrooms and refreshing green peppers complement spicy grilled chicken in a fusion of traditional spices that is just right for a speedy midweek meal. Serve with naan or pitta breads cut into strips. Delicious!
Make a simple raita to complete the meal, or simply accompany with good-quality bought tzatziki.
Teriyaki chicken: Instead of tandoori spice mix, use 6-8 tbsp teriyaki sauce. Swap the vegetables for 1-2 aubergines cut into 1cm slices, 1 bunch whole, trimmed spring onions and 250g baby corn. Serve with a salad of shredded pak choi and rice noodles (cooked according to the pack instructions) tossed with 1 tbsp rice vinegar, 2 tbsp light soy sauce and 1/2 tsp sugar.