Ingredients:
- 80 ml Curd
- 2 tbsp Lemon juice
- ½ tsp Chilli powder
- 2 tsps ground Cumin
- ½ tsp Garam Masala
- 2 tbsps Tomato paste
- 3 pods Garlic, crushed
- Pinch of Tandoori colour
- 2 tsps Coriander powder
- 1 tbsp grated fresh Ginger
- 1 kg single Chicken breast fillets
Method:
- Cut chicken fillets in half, make three shallow cuts across each piece.
- Combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover, refrigerate overnight.
- Barbecue or griddle-fry chicken, both sides until tender.
Serves: 4 to 6
Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.