Tandoori Chicken With Mint Drizzle

• 1 cup low-fat plain yogurt
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 pinch ground turmeric
• 2 drops red food coloring (optional)
• 4 chicken breasts, bone-in
• 1 bunch of fresh mint
• 1 garlic clove, roughly chopped
• 1 piece cucumber, 3in, peeled and cubed
• 23 cup low-fat plain yogurt
• 1 lemon, juice of
• 1 pinch fine sea salt
• 1 pinch fresh ground black pepper

1. In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper.
2. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.
3. Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast.
4. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
5. To make the drizzle, place the mint, garlic and cucumber in a mini-chopper or food processor and whiz until finely blended.
6. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper.
7. Chill until ready to serve.
8. Preheat the oven to 400F Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through.
9. Serve at once with the mint drizzle and a large salad.

lowfat plain yogurt, garlic, ground cumin, ground turmeric, drops red food coloring, chicken breasts, mint, garlic, cucumber, lowfat plain yogurt, lemon, salt, fresh ground black pepper

Taken from www.food.com/recipe/tandoori-chicken-with-mint-drizzle-231263 (may not work)