1.8kg chicken fillet
2 cups plain yoghurt
4 large cloves garlic, peeled, and roughly chopped
2 tsp ground ginger
2 tsp tandoori masala or garam masala
2 tsp ground cumin/jeera
1 tsp ground coriander/dhania
½ tsp hot curry powder /chillie powder
1 tsp honey
2 tsp olive oil
Juice of ½ lemon
1 tsp salt
½ tsp black pepper

Method
In a large bowl mix together all ingredients and stir well to combine. Dunk chicken fillets in marinade turning over and over to coat all the surfaces of the meat. Cover the bowl tightly with a plastic wrap and leave in the fridge for at least 6 hours or overnight. When you ready to cook heat a grill on high. Shake off excess marinade, and set the breast pieces on the grill. Grill for 10 minutes. Turn and cook for an additional 8 minutes. The meat should be firm to the touch, but the easiest way to tell if it’s done is to remove it from the grill and make a slit in the thickest part of the meat. Remove breast from the grill and set it on a tray. Cover with foil. Let sit for 15 minutes before serving.
Serve with chips and salads..