Serves 6

What you need:
6 boned and skinned chicken fillets
2 tablespoons low fat natural yogurt
Chopped coriander to garnish
6 lemon wedges

Tandoori Paste:
1 teaspoon ground or finely grated fresh root ginger.
3 cloves of garlic, crushed
2 teaspoons ground cummin
1 red chilli, deseeded and chopped.
1/4 teaspoon mustard powder.

What you do:
Make 4 incisions (lengthways) in each chicken fillet, making sure not to cut too deep. Place all the ingredients for the paste in a bowl and blend. Alternatively, ready made Tandoori paste can be used. Mix 4 tablespoons of the Tandoori paste with 2 tablespoons of the low fat natural yogurt. Brush the mixture on to the fillets. Chill the fillets for at least 20 minutes. Place the fillets under a hot grill until chicken is cooked right through. Alternatively, the chicken can be baked at 200°C/400°F/Gas Mark 6 for 20 minutes. Serve garnished with the chopped coriander and lemon wedges.

Chef's Tip: If making your own paste you may need to add 1 or 2 drops of reddish golden food colour to achieve a red colour.