Serves 2


450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss)(sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s)(sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)


Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.

Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.

*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.

Serve with a side salad.