Chef Raj served up tasty Punjabi tandoori chicken on Recipes That Made Me.

The ingredients for the garlic and ginger paste: 100g garlic cloves, roughly chopped, 100g fresh root ginger, peeled and roughly chopped, 4–5 small whole green chillies, chopped, small handful coriander leaves, chopped and 4–6 tbsp vegetable oil.

For the tandoori chicken: 1kg chicken thighs, skinless and boneless, cut into bite-sized pieces, 1 tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp fine salt, 1 tsp black salt, 1 tsp ground cardamom powder, 1 tsp dried fenugreek leaves and ½ lemon, juice only.

For the yoghurt mixture: 250g plain yoghurt, 1 tsp ground cardamom, 1 tsp fine salt, 1 tsp black salt, 1 tsp turmeric, 1 tsp chilli powder (plus extra if desired), 1 tsp garam masala, vegetable oil, to combine and chopped fresh coriander, to serve.