A recipe from the Good Food collection.
125 g (4 1/2 oz/1/2 cup) Greek-style low-fat natural yoghurt
2 tablespoons tandoori paste
2 garlic cloves, crushed
2 tablespoons lime juice
1 1/2 teaspoons garam masala
2 tablespoons finely chopped coriander (cilantro) leaves
6 boneless, skinless chicken thighs, fat removed
1. Combine the yoghurt, tandoori paste, garlic, lime juice, garam masala and coriander in a bowl and mix well.
2. Add the chicken, coat well, cover and refrigerate for at least 1 hour.
3. Preheat a barbecue grill plate or flat plate and lightly brush with oil. Cook the chicken, in batches if necessary, for 10-15 minutes on medium heat, turning once and basting with the remaining marinade until golden and cooked through. Serve with cucumber raita and naan bread.