In a bowl mix your spices with the garlic, salt, pepper,  lemon juice and yoghurt, give it a good stir

Add your chicken mini fillets and stir with a spoon, really really well, ensuring all your fillets are covered in the yoghurt spice mix

Cover bowl and leave in the fridge for minimum 30 minutes and up to overnight

When you are ready ro eat Preheat your oven to 220C/450F/Gas7 (hot)

Line a baking sheet with baking paper or foil and spray with Fry Light

Using a fork remove each chicken mini fillet and lay it on your baking tray with space around each fillet

Bake on the top shelf of your oven for 12 minutes

Remove from the oven, turn the fillets over, spray again with Fry Light and pop back in for a further 12 minutes

Whilst they are cooking, prepare your rice and salad

Remove your chicken from the oven, it should be golden brown with a few scorched bits

Lay your tandoori chicken on your rice, sprinkle with your coriander and dig in