Indian-Style Grilled Chicken Breasts
Shutterstock / yusra andijani
|Servings||Prep Time||Cook Time|
- 4 chicken breasts boneless, skinless
- lemon or lime wedges
- fresh coriander or cilantro sprigs, to garnish
- YOGURT MARINADE
- 1 clove garlic crushed
- 1 tbsp fresh ginger finely chopped
- 1 1/2 tsp tomato pasta
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1 pinch cayenne pepper
- 1/2 cup plain yogurt
- 1 1/2 cup plain yogurt
- 1 cucumber cut into quarters lengthwise and seeded
- 1/2 cup tomato very finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 pinch cayenne pepper
- 1 pinch salt
- Preheat a chargrill pan or barbecue to high. In a large bowl, whisk together yogurt marinade ingredients (or process in a blender or food processor until well combined). Transfer to a bowl large enough to hold all the chicken breasts, reserving about ½ cup (125 g) to use as a baste.
- Score 2 slits on each side of each chicken breast. Place in the marinade, turning to coat and rubbing marinade into slits.
- Brush the chargrill or barbecue with oil. Cook chicken breasts for 12 to 15 minutes, turning and basting with reserved marinade, until juices run clear when the chicken is pierced with a knife, and marinade looks slightly charred.
- Meanwhile, make the raita. Place yogurt in a bowl. Coarsely grate the cucumber, then squeeze to remove as much moisture as possible. Add cucumber to the yogurt with remaining raita ingredients and mix well. Spoon into a serving bowl.
- Transfer chicken breasts to a serving plate. Add lemon wedges and garnish with coriander sprigs. Serve the raita on the side.
- Dice the chicken breasts before adding to marinade. While preheating the chargrill pan or barbecue, soak 8 bamboo skewers in water. Thread chicken onto the soaked skewers, alternating with chunks of zucchini (courgette) and red and yellow capsicum (bell pepper). Grill, basting with marinade and turning skewers several times, for 12 to 15 minutes, until chicken juices run clear.
Onion & herb raita
- In a bowl, stir together 1 cup (150 g) very finely chopped sweet onion or spring onions (scallions), 4–6 tablespoons finely chopped fresh mint, 2 tablespoons finely chopped fresh coriander (cilantro), 1 finely chopped fresh green chilli (or to taste) and 1½ cups (350 g) natural (plain) yogurt. In a dry frying pan over high heat, fry 2 teaspoons cumin seeds, stirring constantly until fragrant; immediately tip over the raita and serve.