Take the chicken and cut down either side of the spine removing the backbone of the chicken. Cut the chicken into smaller pieces.

Cut deep grooves into the skin of the chicken so the marinade can soak into the meat.

Squeeze some fresh lemon juice on to the chicken and season with salt.

Toast cumin and coriander in the oven until golden brown.

Place black pepper, saffron, cayenne pepper, toasted cumin and toasted coriander seeds in a Morgan pestle and grind until the ingredients form a fine powder.

Add yogurt to the spices along with roughly chopped garlic.

Add roughly chopped fresh mint and coriander.

Add 3-5 drops of red food dye to the ingredients and stir until the colour. has blended right through the Tandoori mixture.

Add the Tandoori mixture to the chicken and mix through using your hands.

Let the chicken marinade in the Tandoori mixture for 12-24 hours.

When ready, skewer the chicken close to the bone and place on your Heat Beads^® BBQ until cooked through.

Squeeze some fresh lemon juice over the chicken and garish with fresh coriander. Serve with Naan bread and Raita.