Instructions: Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.

Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes.

Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.

Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt.

Garnish with coriander or parsley sprigs and serve with a salad.

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