Tandoori Chicken Escalopes

6 servings

6 chicken breast fillets.
2 small pots non-fat yoghurt.
2 tbsp tandoori masala spice mix.
3 garlic cloves, crushed.
2cm piece ginger, crushed.
2 green chillies, crushed.
Lemon juice.
Salt and black pepper.

Mix all the ingredients together, except the meat. Make sure the garlic, ginger, chillies and spices are completely crushed to make a smooth blend. Score the chicken so that the yoghurt-spice mixture gets inside the meat and marinate overnight in the fridge. The next day cook in a moderate oven - 200c/400F/ Gas 6 - for 20 minutes then brown under the grill before serving.

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