Chicken Tandoori

4 chicken breasts, skinned (about 175 g/6 oz each)
1 clove garlic, peeled and crushed
1 tablespoon tandoori powder
300 ml/1/2 pint plain low-fat yogurt
onion slices, to garnish

Make incisions in the chicken flesh and rub with the garlic. Place the chicken in a large shallow bowl. Mix the tandoori powder with the yogurt and pour over the chicken. Cover and store in the refrigerator to marinate for 3 hours.

Heat the grill to moderate. Remove the chicken from the marinade and place on the grill rack. Grill for about 20 minutes or until the chicken is cooked through, turning frequently and basting with the marinade.

Transfer the chicken to a heated serving dish, garnish with onion slices and serve immediately. SERVES 4