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 salt
• 60 g brown sugar
• 120 g tomato paste
• 120 g garlic paste (see Tips)
• 80 g ginger paste (see Tips)
• 200 g olive oil plus extra for preserving

Tandoori chicken

• water for soaking
• oil for greasing
• 800 g chicken thigh fillets cut into pieces (3 cm)
• ½ lemon juice only
• 1 tsp salt
• 1 pinch ground black pepper
• 200 g natural yoghurt
• 30 g ghee (see Tips)
• fresh mint leaves for garnishing
• lemon wedges, to serve