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Grilled Indian Spiced Chicken
- 4 x 125 g chicken breast fillets, skin and fat removed
- Marinade
- ¾ cup plain non-fat yoghurt
- 3 tablespoons lemon juice
- 1½ teaspoons lemon zest
- 1½ teaspoons finely chopped fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper, or more if you like it hot
- ½ teaspoon Indian curry powder
- 2 teaspoons crushed garlic
- sea salt and freshly ground pepper
Place chicken breast fillets in a large plastic bag. Combine marinade ingredients in a bowl and mix thoroughly. Season with salt and pepper.
Add marinade to bag with chicken and tie a knot in the top. Refrigerate and leave to marinate overnight, moving chicken pieces occasionally to make sure they are well coated.
Preheat a grill plate or barbecue and cook chicken, basting with marinade until cooked through. Serve with steamed rice if desired.
Serves 4
Per serve: Kilojoules: 783 Calories: 787
Fat: 3.7 g Saturated fat: 0.8 g Fibre: 1 g
Carbohydrate: 5 gProtein: 31.9 g
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