The spice blends I’ve used in this dish were created by Dan Toombs aka The Curry Guy. If you fancy giving them a try, they’re available through his excellent blog. I bought these a couple of months ago and they have served me very well indeed: this is the sixth of seventh dish I’ve made using his unique smoky spices range.
These Smoked Tandoori Chicken pieces are a doddle to make. Just bash up some ginger and garlic in a pestle and mortar, combine it with some yoghurt and lemon juice, add a tsp each of Smoked Tandoori Powder and Smoked Spicy Salt, add skinless chicken pieces (I used thighs and drumsticks) and leave to marinate in the fridge for a couple of hours. Cook them under a hot grill for approx. 20 mins until the juice run clear once prodded with a metal skewer. I served these with an Eddoe & Coconut Curry and Chaptis brushed with warm Ghee. However, I’d go for Lemon Dhal next time.