Tandoori Mixed Grill w/ Naan
Assortment of tandoori chicken, chicken tikka, chicken sheek, kebab, peppers, and onion grilled and stir fry with spices.
Marinade and cover in the fridge overnight. Remove the chicken into an oily foil parcel. Cover and bake. Open the parcel, toss onto a tray and bake until a crispy surface appears. Give it a rest with a drizzle of lemon juice. Grill it until slightly pink in the center. Baste with lemon and butter. Rest again. Serve it with naan, coriander leaves, and mint.