In India, these would be cooked in a tandoor, a clay oven with rounded sides and charcoal at the bottom. The meat prepared in a tandoor is generally moist and tender and has a special earthy aroma. In an ordinary domestic kitchen, however, these remain equally moist cooked in the oven or under a grill - or on a barbecue.
Recipe author: Manju Malhi
Photography by William Lingwood
Reproduced courtesy of Duncan Baird Publishers
For 4 people