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Forget the takeaways that are loaded with baddies and sugars. Instead make this simple chicken tandoori meal, I served mine with bite size onion bhajis.   The spices along with the ghee/flavoured water/extra virgin oil helping to remove inflammation from the brain and body.

• Chicken fillets 
• 200g full fat greek yogurt 
• 25ml cucumber/ginger/mint water (don’t worry if you haven’t got this, I used it to thin down the yogurt and provide more goodness, you could just use lemon juice) 
• 75ml double cream 
• 2tsp crushed garlic
• 1tsp ginger
• 1tsp spiced paprika
• 1tsp tumeric
• 1tsp garam masala
• 1tsp ground cumin
• 1tsp chilli powder
• Sea salt/coarse black pepper for seasoning
• 1tsp ghee
• Spray oil (extra virgin oil)
1. Set the oven to 180c
2. Gently use your knife to make slashes across the top of the chicken fillet
3. In a dish add the greek yogurt/spices/water and give all a good mix
4. Add your chicken and allow to marinade for at least 30 minutes, overnight is the better way in the fridge
5. Heat a non stick pan over medium heat, add the ghee and spray with extra virgin olive oil
6. Lift out your chicken and gently tap off the marinade, don’t throw this away, you will be making the sauce later
7. Place the chicken in the pan and allow to colour, don’t mess with it, leave it for a couple of minutes and then turn over and colour again for a couple of minutes
8. Remove and place on an ovenproof tray, now place in the oven to cook through for around 20 minutes
9. In a small pan, add the marinade and double cream
10. Heat very slowly over a low heat and allow to warm through gently until boiling point is reached and allow to bubble. This removes any bacteria from the chicken marinade and stops the yogurt/cream from curdling
11. Remove your chicken and serve, drizzle the sauce over and enjoy a beautiful healthy spiced meal