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Ingredients
2 x 6oz (175g) chicken breasts
2oz (50g) onion (chopped)
1 cm fresh ginger (crushed)
2 cloves garlic (crushed)
1 green chilli
1 tablespoon low fat natural yoghurt
½ teaspoon chilli powder
¼ teaspoon Garam Masala
Pinch of ground mace
2 teaspoons lemon juice
2 tablespoons fresh coriander leaves
Pinch of low sodium salt
Serves 2
Method
1. Wash, pat dry and skin the chicken breasts. Score them diagonally across
in 3-4 places.
2. Combine the remaining ingredients in an electric blender until you have a
smooth paste.
3. Spread the spice paste over the chicken pieces, rubbing it well into them.
Refrigerate the chicken, preferably overnight, but if not for a least 2-3
hours before cooking.
4. Cook them under a hot grill for 4-5 minutes, then reduce the heat and
continue cooking for another 15-20 minutes, turning them over halfway
through. Ensure it is thoroughly cooked.
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