* 800 g pack of Aldi Chicken Thigh fillets
* 2 heaped tablespoons of Sapana Ginger and Garlic Paste
* 4 teaspoons of Tandoori masala
* 2 teaspoons Taste Sensation harissa seasoning
* 2 teaspoons whole Coriander seeds (grinding spices)
* 1 teaspoon panch phoran (grinding spices)
* ½ teaspoon Szechuan peppercorns (grinding spices)
* ½ teaspoon black peppercorns (grinding spices)
* 1 Scant teaspoons pink Sea salt (grinding spices)
* 3 tablespoons plain Natural yogurt
* 4 tablespoons Vegetable oil
* 3 tablespoon Lime juice
* 1 Scant teaspoon Jaggery

===Method===
* Grind all of the grinding spices together and mix all of the ingredients together into the Yogurt, including the Vegetable oil.
* Cover the Chicken pieces with Marinade in a cool place for 24 hours or more.
* When ready to cook, lay the Chicken pieces out on a rack over a tray covered with Greaseproof paper.
* Grill at 200° C for around 50 minutes, turning once. I use these fish barbecue clamps - it works perfectly.

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