• Preparation Time: 20 minutes
• Marination Time: 1 hour
• Cooking Time: 15-20 minutes
• Total Time: 1 hour 40 minutes

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 150g plain yogurt
• 2 tablespoons tandoori masala spice mix
• 1 tbsp lemon juice
• 2 tbsp ginger paste
• 2 tsp garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp red chilli powder (optional, for extra heat)
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges, for serving

1. In a large bowl, combine the yogurt, tandoori masala spice mix, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, paprika, salt, and red chilli powder (if using). Mix well to create a marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is coated evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results. This allows the flavours to penetrate the chicken.
3. Preheat your oven to 200°C (180°C for fan-assisted ovens) or grill to medium-high heat.
4. If using an oven, line a baking sheet with parchment paper. If grilling, preheat the grill and lightly oil the grates to prevent sticking.
5. Arrange the marinated chicken pieces on the prepared baking sheet or grill grates. Discard any excess marinade.
6. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and slightly charred on the edges. If grilling, cook for approximately 10-12 minutes, turning the chicken pieces halfway through for even cooking.
7. Once cooked, remove the tandoori chicken nuggets from the oven or grill. Allow them to cool for a few minutes.
8. Garnish with freshly chopped cilantro leaves and serve hot with lemon wedges on the side.
9. Enjoy your delicious homemade tandoori chicken nuggets as an appetiser, snack, or main course!

Note: Cooking times may vary depending on the size of the chicken pieces and the heat of your oven or grill. Always ensure the chicken is cooked through and reaches an internal temperature of 74°C for food safety. Adjust the spice levels according to your preference.