Tandoori chicken with spiced yogurt

Ingredients

• 150g pot 0% fat natural Greek yogurt
• ½ tsp Ground cumin
• ½ tsp Paprika
• 1 tsp Garam masala
• 1 tsp Curry powder
• ½ tsp Cayenne pepper
• 2 tsp Grated ginger root
• 2 Garlic cloves
• 2 Skinless chicken breasts
• ½ Lemon
• bunch Fresh mint
• ½ Cucumber

Method

1. 1Mix the spices, garlic, ginger and lemon juice with half the yogurt in a small bowl (reserve the rest for the sauce). Make 3 diagonal slits into each chicken breast (not all the way through). Coat the chicken with the spiced yogurt, cover and leave to marinade (at least 30 mins, up to 24 hours).
2. 2Preheat the oven to 220C, gas mark 7.
3. 3Make the yogurt sauce by mixing together the reserved yogurt, chopped mint and cucumber in a small bowl, then chill in the fridge.
4. 4Once the oven is hot, remove the chicken from its marinade and place on a roasting rack inside a pan. Bake for 12 mins on each side, or until cooked through, turning once. Serve with the yogurt sauce and a big salad. (Add 75g cooked brown rice per person, or cauliflower rice, if liked.)