Chicken on the bone 10kg

Garlic 1 c/sp

Ginger 1 c/sp

2x large white onions diced

Mix powder ½ c/sp

Tandoori paste 3 ½ c/sp

Tikka paste 1 c/sp

Garden mint ½ tbsp

Garam masala 2 tbsp

Chilli powder 1 tbsp

Lemon juice 75ml

Yogurt 4 c/sp

Red food colouring 2 tbsp

Salt 2 tbsp

*c/sp = chef spoon


Fry off the onions, garlic and ginger over a medium heat until soft and translucent.

Add in the chicken with the mix powder, garam masala, chilli powder and salt. Increase the temperature and allow to cook through for 10 minutes.

Add the tandoori and tikka pastes, food colouring and lemon juice. Reduce the heat to a simmer and allow to cook for a further 10 minutes or until the chicken is cooked.

Stir in the yogurt and allow to briefly heat through. Add the freshly chopped mint and serve.