Treat yourself to this healthy Indian classic…

Prick 100g of lean skinless chicken breast with a fork. Place a small pot of natural low fat yogurt in a bowl and add a pinch of ginger, 1tsp of paprika, a clove of crushed garlic, a bayleaf, 1tbsp of tomato puree, a pinch of salt and the grated zest of a lemon. Mix well.

Add the chicken, making sure it is covered with the marinade. Cover the bowl with cling film and leave in a cold place overnight, or as long as is possible.

Heat oven to 180°C. Place chicken on a wire rack in a roasting tin and coat chicken with marinade. Bake for 45mins, basting every 15mins with the marinade. Serve with a pitta bread that has been warmed in the oven and a big mixed salad.

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