Tandoori chicken pittas

• Rating: 5 stars
• Takes: 30mins to prepare, 4hrs to marinate and 15mins to cook
• Serves: Makes 24 pitta halves

Ingredients

• 6 chicken breasts, skinned and cut into chunks
• juice of 1 lemon
• 3tbsp of tandoori or Tikka Masala curry paste
• 1tsp garlic paste or chopped fresh garlic
• 1tsp ginger paste or chipped fresh ginger
• a small bunch of fresh mint, freshly chopped
• 5tbsp plain low-fat bio yogurt
• salt
• freshly ground black pepper
• ½ cucumber, peeled and grated
• 12 large pitta breads
• 150g mixed lettuce leaves

Each serving contains 145 calories, 2g sugar, 1g fat, 0.2g saturates and 0.6g salt.

Method

These heavenly pockets are perfect eaten outdoors under a blazing sun. The cooling yogurt is the perfect foil for the spicy chicken. If you're feeling virtuous, use wholemeal pitta bread...

In a bowl, combine the chicken pieces and lemon juice and mix well. Add the curry paste, garlic, ginger, half the chopped mint, 2tbsps of the yogurt and season well. Leave for at least 3-4 hours, but overnight is even better.

In another bowl, add the remaining yogurt and mint and the grated cucumber, season well, and mix together thoroughly.

Divide the marinated chicken between 8-10 medium-sized squares of foil, wrapping the foil tightly around the chicken. Place on top of the barbecue for about 15 minutes, or until the meat is cooked.

Open up the pitta breads like pockets, then fill the bottoms with the mixed leaves and a few cubes of the chicken and top with a good dollop of the yoghurt dressing. Serve.