In a large shallow dish, combine 1 cup of low-fat plain yogurt, 2 crushed garlic cloves, 1 teaspoon of ground cumin, 1 pinch of ground turmeric, 2 drops of red food coloring, and a pinch each of fine sea salt and ground black pepper.
The food coloring is optional but gives an authentic tandoor look.
Remove the skin from 4 chicken breasts, trim off any visible fat, and deeply score each breast.
Add the chicken to the marinade and set aside for 30-60 minutes, turning occasionally.
To make the mint drizzle, place 1 bunch of mint, 1 chopped garlic clove, and 1 peeled and cubed cucumber in a mini-chopper or food processor.
Blend the mint mixture until finely blended.
Add 2/3 cup of low-fat plain yogurt to the mint mixture and blend again.
Season the mint drizzle with the juice of 1 lemon, 1 pinch of fine sea salt, and 1 pinch of ground black pepper. Chill until ready to serve.
Preheat the oven to 400°F (200°C).
Place the marinated chicken on a non-stick baking sheet.
Roast the chicken for 30 minutes, or until cooked through.
Serve the tandoori chicken immediately with the mint drizzle and a large salad.