Step 1

Preheat the oven to 180°C.

Step 2

Make 3 slashes in the thickest part of the chicken flesh. Combine the tandoori paste, yoghurt, garlic, cumin and lemon juice. Place the chicken in a plastic container and cover with the marinade, making sure each piece is well coated.

Step 3

Cover and refrigerate for a minimum of 3 hours, but preferably overnight.

Step 4

Heat half the oil in a non-stick frypan, fry onions over medium heat, stirring until golden and starting to char, then place on a baking paper-lined baking tray. Wipe pan clean and add the remaining oil. When oil is hot, add chicken and cook for 2 minutes on one side without turning (this allows a nice crust to form). Turn over and cook for 1 minute on the other side. Transfer to another baking paper-lined baking tray. Cook chicken for 6-8 minutes or until cooked through. Reheat the onions in the oven for 2-3 minutes.

Step 5

To serve, toss the onions with the coriander leaves and pile onto plates beside the chicken. Serve with extra yoghurt, chutney and naan bread, and lemon wedges, if desired.