This tandoori recipe is also suitable for lamb cutlets, fish, beef and tofu.

Serves 4

1/2 cup tandoori paste
400g Jalna Greek Style Natural or BioDynamic Yoghourt
4 chicken breast fillets
1 teaspoon ground cumin
1 teaspoon ground cardamon
500g baby (chats) potatoes, quartered, skin left on
2 tablespoons fresh coriander leaves

• Combine paste and half the Jalna Yoghurt in a large bowl.  Add chicken and coat well.
• Cover and marinate in refrigerator for at least 2 hours.
• Toast spices in a dry, small frypan until fragrant.
• Put potatoes in a large, lightly greased baking dish and sprinkle with spices.
• Place potatoes in a moderate oven (180 degrees C) and cook for 10 minutes.
• Add chicken breasts, cover with lightly greased foil and bake a further 35-40 minutes, or until chicken is cooked (juices are clear and no longer pink when knife is inserted into thickest part of chicken).
• Serve with a dollop of Jalna Yoghourt on each breast garnished with coriander.
  
  Tips:
• Serve with pappadums and mango chutney.
• For an alternate sauce, combine diced Lebanese cucumber and chopped fresh mint with Yoghourt before serving. It can be made several hours ahead and stored, covered, in refrigerator.