Tandoori chicken the way Neetu makes it. Saturday barbecue or Wednesday air fryer, the marinade works either way. Yoghurt does the tenderising, tandoori paste brings the colour and the warm spice, and two teaspoons of Chilli Chutney push the heat right through the meat. The longer it marinates, the better it gets.

Why you'll love this

• Tender from the yoghurt marinade

• Smoky char on the barbecue, crisp edges in the air fryer

• Heat baked right through, not sitting on top

• Better the longer it sits

• Naturally gluten-free

Ingredients

• 1 kg chicken pieces (thighs or drumsticks work best)

• 2 heaped tbsp yoghurt

• 2 tbsp tandoori paste

• 1 tsp salt

• ½ tsp turmeric

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp black pepper

• 2 tsp Mama Sood's Chilli Chutney

Method

• In a large bowl, mix the yoghurt, tandoori paste, salt, turmeric, coriander powder, cumin, black pepper and Chilli Chutney into a smooth marinade.

• Add the chicken and turn the pieces through until every side is coated.

• Cover and refrigerate for at least 1 to 2 hours. Overnight is better.

• Cook on the barbecue for a smoky char, or in the air fryer until cooked through with crisp edges.

• Serve hot.

Serving suggestion Pile onto basmati rice with a fresh kachumber salad and a spoon of mint yoghurt. Wrap into roti with sliced onions and a squeeze of lemon for a more relaxed dinner. Or take a tray to a barbecue with a stack of naans and let people build their own.

Mama's tip Squeeze a wedge of lemon over the chicken just before serving. The acid wakes up the spices and cuts through the richness of the marinade. It's the difference between good tandoori chicken and the kind people remember.

About the chutney Mama Sood's Chilli Chutney is what turns this from a standard tandoori marinade into something with real bite. Two teaspoons mixed through the yoghurt and you've got fresh green chilli heat baked into the meat instead of sitting on top of it. The coriander in the chutney rounds out the spice mix too, so the marinade doesn't need fresh herbs.

Variations

• Skewers: use chicken breast strips, thread onto soaked skewers, and cook for 8 to 10 minutes

• Vegetarian: swap the chicken for chunks of paneer and cook for 8 to 10 minutes

• Less heat: drop the Chilli Chutney to 1 tsp

• For a crowd: scale up, cook in batches, keep warm in a low oven