The longer you marinate the chicken, the more strongly flavored it will become. Serve with rice or warm pitta bread.

Ingredients (Serves 4)

• 200 ml Greek yogurt
• 2 garlic cloves, crushed
• 1 tbsp finely chopped root ginger
• 1 tbsp paprika
• 2 tsp cayenne pepper
• 2 tsp ground coriander
• sea salt
• 4 skinless chicken breasts
• Salad leaves and lemon wedges to garnish

1. Place the yogurt in a large bowl and stir in the garlic, chopped ginger, paprika, cayenne pepper, coriander and salt. Slash the surface of the chicken breasts a few times with a knife, then add the chicken to the marinade mixture and stir well so the breasts are well coated. Cover and place in a fridge to marinade for at least 2 hours.
2. Remove the chicken from the marinade and place under a preheated hot grill. Cook for 10 to 15 minutes until the juices run clear, turning the breasts occasionally.
3. Garnish with salad leaves and wedges of lemon.

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