500g skinless, boneless chicken (breasts or thighs)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chilli powder
1 teaspoon turmeric
2 teaspoons tamarind paste
1 teaspoon grated garlic
1 teaspoon grated root ginger
Method Prep:15min › Cook:55min › Extra time:8hr › Ready in:9hr10min
Combine all of the tandoori paste ingredients and mix together till smooth.
In a small bowl, mix together 2 tablespoons tandoori paste, yoghurt, lemon juice, green chillies and salt. Combine with chicken in a resealable plastic bag, covering the chicken with the tandoori marinade thoroughly. Leave to marinate overnight in the fridge.
Preheat the oven to 180 C / Gas 4.
Remove the chicken from the plastic bag and discard excess marinade. Place chicken on a roasting tin or swiss roll tin, brush with melted butter and cover with aluminium foil. Bake for 40 minutes in the preheated oven. Baste frequently with the juices.
After 40 minutes, uncover the chicken and grill for 15 minutes, turning once. Chicken is ready once browned on both sides (you could also use the barbecue instead of the grill for this last step).
Store remaining tandoori paste in the fridge or freezer. To keep it longer in the fridge, place the paste in a small jar and pour a layer of oil over the top.