preparation 20 minutes

Juice of 1 lime

1 tbsp tandoori spice powder

2 tbsp fat free natural yogurt

8 large chicken drumsticks

salt and freshly ground black pepper

Fry Light

6 peppers (mixed colours), deseeded and sliced

1 tbsp vinegar

1 Mix the lime juice with the spice powder and yogurt. Remove the skin from the drumsticks and make a few deep slashes with a sharp knife. Spread the spice mixture onto the chicken, making sure it gets into the flesh. Season and spray with Fry Light.

2 Cook the drumsticks under a hot grill for 10-12 minutes, turning a few times, until cooked through.

3 Meanwhile, place the peppers in a bowl with the vinegar, spray with Fry Light, season and mix. Heat a griddle pan and cook the peppers for 3-4 minutes until tender. Serve the drumsticks with the peppers and a green salad.