Tuesday, 17 September 2013

Chicken with Yogurt Crust

A spicy, Indian-style coating is baked around lean chicken to give a full flavour. 

1 garlic clove, crushed
2.5cm root fresh ginger, finely chopped
1 fresh green chili, deseeded and finely chopped
6 tbsp low fat natural yogurt
1 tbsp tomato puree
1 tsp ground tumeric
1 tsp garam masala
1 tbsp lime juice
4 boneless, skinless chicken breast
salt & pepper
wedges of lime or lemon, to serve

  1. Preheat the oven to 190 degree celcious.
  2. Place the garlic, ginger, chili, yogurt, tomato puree (paste), lime juice and seasoning in a bowl and mix to combine all the ingredients.
  3. Wash and pat dry the chicken breasts with absorbent kitchen paper and place them on a baking sheet.
  4. Brush or spread the spicy yogurt mix over the chicken and bake in the oven for 30 - 35 minutes until the meat is tender and cooked through.
  5. Drain the cooked chicken on absorbent kitchen paper and serve hot with the relish and lemon. Alternatively, allow to cool, chill for at least 1 hour and serve sliced as part of a salad.
Recipe Credit: 1000 Classic Recipes from Around the World, Pg. 164

No comments:

Post a Comment