I used Patek's tandoori paste in this recipe and the optional red pepper flakes. I mixed the ingredients in a large zip bag, added the chicken breasts, and smushed it around a bit to coat everything. I left it in the bag to marinate and flipped the bag occasionaly. I completely ignored the instructions on marinading at room temp for 4 hours and the long grilling time. Grilling on a indoor contact grill took approx 8 minutes and the chicken was cooked, but still juicy. Served with cilantro rice and Asian slaw.