4 tbsp tandoori spice mix
2 tsp garam masala powder
2 garlic cloves, crushed
250ml natural yoghurt
Juice of 1 lemon
1 tablespoon tomato puree

4 tbsp tandoori spice mix 2 tsp garam masala powder 2 garlic cloves, crushed 250 ml natural yoghurt 1 tablespoon tomato puree

Spatchcock the chicken. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.

In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.

Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.