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A recipe by soFeminine.co.uk
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Ingredients :
1 tsp coriander seeds
½ tsp mint
1 tsp coriander leaf
½ tsp turmeric
2 tsp paprika
½ tsp hot chili powder
¼ tsp ground cumin
2 cardamon pods, crushed and the husks discarded
1 tsp salt
1 tbsp garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbsp lemon juice
4 large chicken breasts
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Scatter the coriander qeeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
3. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
4. Transfer to a large bowl, then stir in the yoghurt and lemon juice.
5. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
6. Cover and refrigerate for 30 minutes or for best results overnight.
7. Pre-heat the grill to a medium heat.
8. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
9. Ensure chicken is piping hot and cooked through before serving.
Advice :
© Schwartz
My comments :
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