Tandoori Chicken (Medium)

Chicken portions, preferably breast.

Pinch of salt; 1 tsp chilli powder, 1 tsp black pepper; 1 tsp ground ginger; 3 cloves of crushed garlic; 2 tsp paprika.

300 ml natural yoghurt

1 tblspn lemon juice

Orange or Red food colouring (optional)

With a sharp knife make regular slits through the skin and flesh of the chicken portion.

Rub with salt.

Mix together the chilli powder, pepper, ginger, garlic, paprika, yogurt, lemon juice (a few drops of orange food colouring)

Pour this mixture over the chicken portions - set aside to marinate for 12 hours.

Place the chicken portions on a flame proof tray and place under a pre heated grill for about 15 mins.

(You could place the chicken in a casserole, without cover, and place in an oven for about _ hour at 160 degrees, then grill)

Turn regularly and brush with oil occasionally.

Mix any remaining marinade with soured cream and gently reheat, without boiling for 5-6 mins.