- 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
- YOGURT MARINADE
- 1 garlic clove, crushed or finely chopped
- 1 tablespoon finely chopped ginger
- 1 1⁄2 teaspoons tomato purée
- 1 1⁄2 teaspoons garam masala
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon ground turmeric
- pinch of cayenne pepper, or to taste
- 1⁄2 cup (125 g) plain yogurt
- 1 1⁄3 cups (340 g) plain yogurt
- 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 sea salt
- 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.
- 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.
- Lightly oil a hotplate or grill rack and preheat to medium–high heat.
- To make the raita, place the yogurt in a bowl. Coarsely grate the cucumber, then squeeze to remove as much moisture as possible. Add the cucumber to the yogurt, then add the tomatoes, ground coriander, cumin, cayenne pepper and salt. Mix well. Spoon raita into a serving bowl.
- 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.
Preparation: about 15 minutes
Cooking: about 15 minutes