Cut the chicken into pieces and place in a bowl, over the top add some natural yogurt and the tandoori paste, stir and make sure the chicken is fully coated. Leave to marinate for at least 1 hour or overnight in the fridge.
Finely slice the onions and fry in the sunflower oil until caramalised.
Grill the marinated chicken pieces for approximately 5 minutes each side then add to the onion mix. Meanwhile, wash the basmatti rice, fill with enough water to cover and add the yellow colouring and the bay leaves and boil until al - dente, then drain the water with a sieve.
Layer a large dish with the rice then add the chicken andonion mix repeating until all ingredients used ending with a layer of chicken and onion mix.
Put one pot of yogurt into a bowl add the garlic, the mint, the honey and half a bottle of the green food colouring and serve as a side dish.
Serve with poppadoms.
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