6 chicken thighs
3 Tbsp plain yoghurt
½ inch crushed fresh ginger
3 cloves garlic, crushed
3 chillies, ground
½ tsp cardamom
1 & ½ tsp cumin
½ tsp coriander
½ tsp cloves
½ tsp cinnamon
pepper
paprika (to colour)

Put everything into a large bowl and mix well. Marinate in refrigerator for a minimum of 3 hours.

Of course the real tandoori chicken is prepared in a tandoor. But how many of us have that kind of oven? We make do with our barbecue.... Grill the chicken for 30 to 35 minutes turning and basting with oil if you want. This can also be prepared in a conventional oven but isn't quite as good because it doesn't get that smoky flavour that is so essential.

Serve with rice, green beans and dark beer. (It's also very good with peanut sauce.)