(Replace Chicken with Red Meat, Vegetables or Paneer as preferred)
Step 1. Cut the chicken into 1-inch chunks.
Step 2. Add the sachet 1 of Spice n Advice spice seasonings, green chilli, coriander leaves, lemon juice and the tomato puree to the yogurt and mix well.
Step 3. Coat the chicken with the yoghurt marinade and allow to marinade for a few hours or even over night in the refrigerator. (If marinating time is not possible don’t worry the tandoori will still taste fantastic but allowing it to marinade allows the spices to penetrate deep into the chicken
Step 4. Heat the oven to 230 degrees C/450F/Gas mark 8.
Step 5. Line a roasting tin or grill rack with aluminium foil, (This helps to keep your tin clean and also raises the heat to cook without drying out) and space the chicken on the foil leaving a small gap between each piece. Cook 6-8 minutes in the centre of the oven (the chicken marinade should just start to catch and release its juices)
Step 7. Remove from the oven, poor any excess juice from the tin, turn the chicken pieces and repeat the cooking time ensuring the chicken is cooked through.
8. Serve as a starter or as part of your favourite main meal
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