Tandoori paste is the marinade, not the sauce. Yoghurt, spice and that unmistakable red, worked into meat and left overnight before it goes anywhere near heat.

Nobody has a tandoor at home, and it does not matter. A hot oven, a grill or a barbecue will get you most of the way.

Mix the paste with yoghurt, coat chicken pieces, and leave them at least four hours. Cook hot and fast so the outside chars while the inside stays moist. Serve with lemon, onion and mint chutney.

Stocked at Curry Corner, North Melbourne.