Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I made a tandoori marinade to cook with a whole chicken but it lacked flavour. What did I do wrong?

Jan McCraken, Silverdale

Tandoori chicken originated in the Indian subcontinent and today it is widely popular all over the world. The name comes from they type of cylindrical clay oven in which the dish was traditionally prepared and cooked. Rather than cook a whole chicken tandoori style, you will be better off using chicken pieces, thighs and drumsticks work very well, but if you are worried about bones, then use chicken breasts. Remove the skin from the chicken pieces and make some deep incisions into the flesh. In a bowl mix 200ml natural yoghurt with 2 tsp freshly crushed ginger and garlic, half a tsp chilli powder, 1 tsp ground coriander, quarter tsp ground cinnamon, half tsp garam masala, 2 tsp lemon juice, half tsp fenugreek, 1 tbsp chick pea flour, few strands of saffron, large pinch of salt. Mix the ingredients well, then rub all over the chicken until well smothered. Chill in the fridge for at least 4 hours. Pre heat the oven to 200C, place the chicken pieces on a rack above a roasting tray and cook for approximately 20-25 minutes. Remove from the oven and brush with melted butter, then place under a hot grill for about 2-4 minutes to get a fantastic colour. Serve with some naan breads, mango chutney and mint yoghurt.