|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||large spring onion|
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.