Tandoori chicken

Tandoori paste

• 1 tbsp coriander seeds
• 1 ½ tbsp cumin seeds
• 6 cardamom pods (black)
• 10 whole cloves
• 2 tbsp Kashmiri chilli powder
• 1 tbsp ground turmeric
• 2 tbsp ground cinnamon
• 1 tbsp sea salt
• 60 g brown sugar
• 120 g tomato paste (see Tips)
• 120 g garlic cloves
• 80 g fresh ginger, cut into pieces
• 200 g extra virgin olive oil, plus extra to preserve

Tandoori chicken

• extra virgin olive oil, to grease
• 800 g chicken thigh fillets, cut into pieces (3 cm)
• ½ lemon, juice only
• 1 tsp sea salt
• 1 pinch ground black pepper
• 200 g Greek yoghurt (see Tips)
• fresh mint leaves, to garnish
• lemon wedges, to serve
• chutney of choice, to serve