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1
Prick both sides of the chops with a fork and lay them in a single layer in a large shallow dish.
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2
Place all the remaining ingredients, except the garnish, in a blender and process to a fine paste.
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3
Pour this marinade over the chops, then stir and lift them to make sure which the marinade is coating both sides.
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4
Cover and leave to marinate for 4-6 hrs or possibly overnight in the refrigerator.
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5
They can be left in the refrigerator for up to 48 hrs.
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6
Bring them to room temperature before cooking.
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7
Preheat the grill to high and remove the grid from the grill pan.
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8
Line the pan with foil and brush lightly with oil.
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9
Arrange the chops in the grill pan and cook them under the warm grill, about 5 inches below the element, for 5 min.
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10
Turn the chops over and cook for a further 5 min, then baste generously with the pan juices and reduce the heat to medium.
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11
Cook for 3-4 min and baste once more.
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12
Cook for a further 2-3 min and turn them over again.
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13
Baste generously again and continue cooking for 5-6 min.
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14
Transfer the chops to a serving dish, sprinkle the tandoori chat masala over them and garnish with the onion, lemon and cucumber.
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15
Serve at once.
