Chicken on the bone is of course wonderful off the barbecue, it is less inclined to be dried out and shrunk, but it must be cooked right through. Make sure that no pink juices are coming from it and check close to the bone to see that the flesh is not pink either.

Ingredients - serves 6

6 large chicken thighs
200g Greek, or thick yoghurt
25g ginger, peeled & grated
4 cloves garlic, crushed and finely chopped
1-2 red chilli, seeded & finely chopped
juice & grated zest of 1 lime
1 tsp salt
pepper
1 tsp fennel seed, crushed
1 tsp paprika
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin

6 ripe tomatoes, chopped
1 clove garlic, crushed and chopped
2 shallots, finely chopped
fresh coriander, chopped
2 tbsp olive oil
salt, pepper

Method

Mix all the ingredients into the yoghurt in a large bowl then add the chicken pieces, turn them around to coat with the tandoori paste the cover the bowl with cling film and refrigerate for an hour.

Mix together the tomato salad ingredients, apart from the coriander leaf, and refigerate.

Have the barbecue ready, the grill hot, or the oven set to 180°C. Scoop the chicken pieces from the paste and cook. Half way through cooking time, coat again with the remaining paste from the bowl. When thoroughly cooked and golden serve with tomato salad scattered with fresh coriander, and offer boiled rice or hot nan bread.