Preparation / Directions:
Prick both sides of the chops with a fork and lay them in a single layer
in a large shallow dish.
Place all the remaining ingredients, except the garnish, in a blender and
process to a fine paste. Pour this marinade over the chops, then stir and
lift them to make sure that the marinade is coating both sides.
Cover and leave to marinate for 4-6 hours or overnight in the
refrigerator. They can be left in the refrigerator for up to 48 hours.
Bring them to room temperature before cooking.
Preheat the grill to high and remove the grid from the grill pan. Line
the pan with foil and brush lightly with oil. Arrange the chops in the
grill pan and cook them under the hot grill, about 5 inches below the
element, for 5 minutes. Turn the chops over and cook for a further 5
minutes, then baste generously with the pan juices and reduce the heat to
Cook for 3-4 minutes and baste once more. Cook for a further 2-3 minutes
and turn them over again. Baste generously again and continue cooking for
Transfer the chops to a serving dish, sprinkle the tandoori chat masala
over them and garnish with the onion, lemon and cucumber. Serve at once.