Nadia Sawalha makes chicken tandoori curry on Lorraine for national curry week.

The ingredients are: 4 skinless chicken thighs, 4 skinless chicken drumsticks, Juice of 1 lime, 1 onion, grated, 200ml Greek yogurt, 1 tsp grated ginger, 4 garlic cloves, crushed, 1 tsp curry powder, 1 tsp salt, 1 tsp chopped fresh chilli or chilli powder, 1 tsp turmeric and 4 tsp paprika.

To serve: Rice, Poppadoms, 1 onion, thinly sliced and 1 tsp Nigella seeds (black cumin).

To prepare the dish, slash each chicken piece three times; this is to really let the marinade permeate the meat

Mix the other ingredients together in a large bowl and then put the chicken in and stir until all the chicken is covered in the marinade.

Arrange the chicken pieces in a roasting tin and pop into the oven at 200°C/gas 6 for half an hour until cooked through and then crisp up a bit under the grill.

Serve with rice and poppadoms and some thinly sliced onion lightly fried with Nigella seeds.