• 77.50 gm tandoori paste
• 4 chicken marylands, scored (see notes)
• 1 head cauliflower, cut into florets
• 2 red onions, cut into wedges
• 400g can chickpeas, drained, rinsed
• 40.00 ml flaked almonds
• 82.50 ml coriander leaves
• 62.50 ml torn mint leaves