There's a recipe for tandoori chicken in a Charmaine Solomon cookbook I own that I've made many times and really love. The paste in the recipe has great flavour and colour, yet is pretty easy to make -- that said, often I don't feel like skinning a whole chicken! I used her paste recipe as a jumping-off point and came up with one that works for us with anything from chicken, to pork, to cubed tofu on skewers!
Read MoreMade, Remade, Remaking
