Cooking time: 12-16 minutes
The barbecue is a reasonable approximation of the woodfired
clay ovens – or Tandoors – originally used to cook
this dish, and from which it derives its name.
4 large chicken breasts, boneless and skinless
½ pint / 300 ml natural yoghurt
4 tablespoons garam masala
2 teaspoons paprika
In a bowl mix the paprika and garam masala into the yoghurt. Fill a small cup with some of the mixture and set aside. Pour the remaining mixture over the chicken breasts, arranged in a shallow dish. Refrigerate overnight, or for at least 2 hours before cooking. To cook, grill the chicken over hot coals for 6-8 minutes on each side, basting well throughout the cooking time with the reserved sauce. Serve in briefly barbecued pitta breads, and with a crisp green salad.