This recipe is best prepared a day in advance to let the marinade really do its stuff. The minimum you can get away with is an hour, but really, it’s worth saving it for tomorrow. It’s also worth cooking in a great big tandoori oven but hey.
- 4 skinless chicken breasts, or leg quarters
- A lemon
For the marinade:
- 300ml 0% fat yogurt
- 1 piece ginger
- 2 garlic cloves
- 1tsp crushed coriander seeds
- 1tsp crushed cumin seeds
- ½ tsp. chilli flakes
- ¼ tsp. turmeric
- Some fresh mint – a handful of leaves
You can substitute dried spices for the fresh seeds if you must or use garam masala.
Mix all of the marinade ingredients in a shallow dish, big enough to lay out all the chicken pieces. Then add the chicken, rolling the pieces around thoroughly in the yogurty mixture. Cover with cling film and put it in the fridge.
The next day…
Heat the grill to a high heat. Lift the chicken pieces onto a grill rack with a tray underneath and grill for up to 10 mins on each side. Probably a bit less. Watch they don’t burn but you’ll want them lightly charred. Serve with a wedge of lemon to squeeze over it and a simple salad. Plain old iceberg lettuce makes a good crunchy salad that goes well with curry.