| 500 g | Boneless chicken (thigh, leg, breast) |
| 5 tbsp | natural yogurt |
| 5 tbsp | tandoori masala powder |
| 1 tbsp | garlic paste |
| 1 tbsp | ginger paste |
| 2 tsp | salt (or to your taste) |
| 2 tbsp | sunflower oil (for frying) |
| 2 | bell peppers |
| 2 | large spring onion |
| 2 | tomatoes |
| 1 | zucchini |
Cut the chicken into 2inch pieces and place in large bowl, add the yogurt, tandoori masala, salt, garlic and ginger. Mix well and leave to marinate in a cool place for about 2 hours (or overnight in the fridge).
Cut vegetables into smaller pieces (as shown).
On a griddle, grill or non-stick frying pan add some oil onto the hot surface. Add the chicken and leave to fry for 5-8 minutes until cooked through. Next add some more oil and the vegetables to cook for however long you like.
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