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Ingredients:
80 ml Curd
2 tbsp Lemon juice
½ tsp Chilli powder
2 tsps ground Cumin
½ tsp Garam Masala
2 tbsps Tomato paste
3 pods Garlic, crushed
Pinch of Tandoori colour
2 tsps Coriander powder
1 tbsp grated fresh Ginger
1 kg single Chicken breast fillets
Method:
Cut chicken fillets in half, make three shallow cuts across each piece.
Combine remaining ingredients in large bowl, add chicken, stir to coat with
marinade. Cover, refrigerate overnight.
Barbecue or griddle-fry chicken, both sides until tender.
Serves: 4 to 6
Tip: To reduce fat by about 10 grams per serving, remove the skin from the
chicken before marinating it.
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