It’s the end of the week and you fancy some spicy food.  What better than this fabulous chicken tandoori recipe? Even better, the herbs and spices in this dish lend it anti-inflammatory properties.

For vegetarians, tofu would work just as well. Serve with brown basmati rice and steamed vegetables or a big green salad.

(Serves 2)

Ingredients:

• 2 chicken thighs or breasts (boneless), skinned and cut into bite-sized chunks
• 80g Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• ½ tsp fresh ginger root, grated
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground turmeric
• Pinch of cayenne pepper or chilli powder (to taste)
• Salt for seasoning 
• Few stalks of coriander for garnish, roughly chopped

Method:

1. In a shallow casserole dish or medium bowl, mix together all the ingredients (except the chicken)
2. Spread over the chicken, cover the dish and place it in the fridge to marinate for at least 1 hour.
3. Grill the chicken on medium heat, turning once half way through cooking.
4. Once cooked, garnish with coriander and serve immediately.

Notes:

A salad is a great accompaniment to tandoori chicken.

Add more cayenne or chilli powder if you would like it to be more spicy.