Instructions: In a bowl combine chicken with tandoori paste, lemon, garlic, oil and salt and pepper.

Mix well, cover and refrigerate 2 hours.

Preheat oven to 200C/480F.

Place chicken, skin side up, in a roasting dish and cook in oven at 180C/380F for 20 minutes, brushing with marinade from time to time, until coloured. Place chicken under a hot grill to colour top if necessary.

Allow to rest 5 minutes before serving.

Serve with fried onions, lemon, yoghurt, green salad and tomatoes.

Use chicken breasts with or without skin.

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