This recipe requires no grilling, so no worries of dried out white meat.

Tandori Chicken

3 tbsp Chili Garlic Paste

2 tsp turmeric

2 tbsp white wine vinegar

1/2 cup plain 2% Greek Yogurt

8 boneless skinless chicken breasts, cut vertically in half

Handful of fresh oregano, rough chopped

• In a large non-metal bowl, thoroughly mix together the first four ingredients to make the marinade.

• Add each piece of chicken and coat thoroughly with marinade.

• Cover bowl with plastic and leave overnight in the fridge.

• Day of cooking. Preheat oven to 350 degrees.

• Add a layer of olive oil to the bottom of a roasting pan.

• Arrange the chicken in one layer in the roasting pan.

• THROW OUT the excess marinade.

• Cover the roasting pan with a lid and cook for 30 minutes.

• Remove the lid and cook uncovered for 20 minutes.

• Replace the lid, increase the temperature to 400 and cook for 15 minutes more.

• Remove the lid, decrease the temperature back to 350, cook for 10 minutes longer.

• Transfer the chicken to a serving plate and sprinkle with the oregano.

• Serve with basmati rice or naan and vegetable korma (a couple of those 60 second heatable pouches are quite acceptable).