Fry Light cooking Spray

8 chicken joints

Salt & Pepper

For the Marinade

230 ml low fat natural yoghurt

1 level tsp pepper

2 level tsp salt

1 1/2 level tsp chilli powder

Pinch of ground ginger

Pinch ground coriander

1 large clove garlic, skinned & Crushed

Juice of 1 1/2 lemons

For the garnish—Optional

Lemon wedges

Chopped fresh coriander leaves

1.  Remove the skin and wipe chicken joints and prick with a fork.  Season with salt & Pepper.

2.  Combine the yogurt with all the remaining ingredients for the marinade; mix well… Add the chicken pieces to coat well.  Cover and leave to stand for 3-4 hours, turning occasionally.

3.  Place the chicken, in a grill pan and baste with some of the marinade.  Grill for 25 minutes, turn and baste with the remaining marinade.  Grill for a further 25 minutes or until the chicken is tender.

4.  Transfer the chicken legs to a heated serving dish and garnish with lemon wedges and coriander if you wish