With a robust, earthy flavour, buckwheat pancakes are the ultimate gluten and guilt-free indulgence
12 free range chicken thighs skinned and left on the bone
Juice of two lemons
1 Tbsp salt
2 cups plain yoghurt
2 Tbsp garlic puree
1 Tbsp ginger puree
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp freshly ground black pepper
1 tsp salt
2 green chillies, finely chopped
1 bunch of coriander leaves, finely chopped
Paprika for colour
Remove the skin from the chicken thighs.
Using a sharp knife, make three slits in each thigh. This is done so that the thighs marinate better.
Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade. You should also add the paprika for colouring at this stage if using.
Place all the marinade ingredients in a food processor and blend to a fine paste.
Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken.
Allow to marinaded for six hours or up to 48 hours - the longer the better.
When ready to cook, build a log fire in a kettle barbecue for best results. The flavour of the burning wood together with the marinated chicken best resembles a tandoor oven.
You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot.
On a gas barbecue, set the grill to medium-high heat.
Cook the tandoori chicken, turning occasionally until the chicken is cooked through and the edges are blackened.
Best eaten with saffron rice and garlic naan.
Credits: Dan Toombs
Photo Credits: Tanvi Srivastava