Indian-style grilled chicken

 

4 skinless, boneless chicken breast fillets, about 140 g each
sunflower oil for brushing
lemon or lime wedges to serve
sprigs of fresh coriander to garnish

 

YOGHURT MARINADE
1 garlic clove, crushed or finely chopped
1 tablespoon finely chopped ginger
11⁄2 teaspoons tomato purée
11⁄2 teaspoons garam masala
11⁄2 teaspoons ground coriander
11⁄2 teaspoons ground cumin
1⁄4 teaspoon ground turmeric
pinch of cayenne pepper, or to taste
1⁄2 cup (125 g) plain yoghurt

 

RAITA
11⁄3 cups (340 g) plain yoghurt
1 cucumber, about 300 g, cut into quarters length ways and seeded
100 g tomatoes, very finely chopped
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
pinch of cayenne pepper
pinch of sea salt

 

1. To make the marinade, put all the marinade ingredients into a large, shallow bowl and whisk together well. If you prefer, put the ingredients in a blender or food processor and process until well blended; transfer to a large, shallow bowl.

 

2. Score 2 slits on each side of the chicken breasts. Place them in the marinade, turning to coat and rubbing the marinade into the slits. Cover and refrigerate for 30 minutes.

 

3. Lightly oil a hotplate or grill rack and preheat to medium–high heat.

 

4. To make the raita, place the yoghurt in a bowl. Coarsely grate the cucumber, then squeeze to remove as much moisture as possible. Add the
cucumber to the yoghurt, then add the tomatoes, ground coriander, cumin, cayenne pepper and salt. Mix well. Spoon raita into a serving bowl.

 

5. Cook the chicken breasts over direct heat for about 12–15 minutes, turning and basting with the remaining marinade, until cooked through. Transfer the chicken to a serving plate. Add lemon or lime wedges and garnish with coriander. Serve with the raita on the side.