Ingredients

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

Method

1. In a large bowl, mix together the yoghurt, tandoori paste, salt, turmeric, coriander powder, cumin, black pepper, and chilli chutney until smooth.
   

2. Add the chicken pieces and coat well so the marinade covers every bit.
   

3. Cover and marinate for at least 1–2 hours, or overnight in the fridge for deeper flavour.
   

4. Cook on the barbecue for a smoky char, or in the air fryer until the chicken is cooked through and slightly crisp on the edges.
   

5. Serve hot and enjoy the bold, spiced flavours.
   

Recipe Tips

– For a richer taste, squeeze over a little lemon juice before serving.
 – This recipe works beautifully with chicken breast strips for skewers or even paneer for a vegetarian option.