- 4 skinless chicken breast fillets, about 150 g each
- sunflower oil for brushing
- lemon or lime wedges to serve
- sprigs of fresh coriander to serve
- Yogurt marinade
- 1 clove garlic, crushed
- 1 tablespoon finely chopped fresh ginger
- 1½ teaspoons tomato paste
- 1½ teaspoons garam masala
- 1½ teaspoons ground coriander
- 1½ teaspoons ground cumin
- ¼ teaspoon turmeric
- pinch of cayenne pepper, or to taste
- ⅓ cup (90 g) low–fat natural yogurt
- 1⅓ cups (340 g) low–fat natural yogurt
- 1 telegraph cucumber, about 300 g, cut into quarters lengthwise and seeded
- ½ cup very finely chopped tomato
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- pinch of cayenne pepper
- pinch of salt
- Preheat the grill to high.
- To make the marinade, put all the marinade ingredients into a large bowl and whisk together well.
- If you prefer, put the ingredients in a blender or food processor and process until well blended, then transfer to a bowl large enough to hold all the chicken breasts.
- 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.
- (If you have time, leave the chicken to marinate in the fridge overnight.
- )Brush the grill rack with oil, then place the chicken breasts on top.
- Grill for 12–15 minutes, turning and basting with the remaining marinade, until the juices run clear when the chicken is pierced with a knife, and the marinade looks slightly charred.
- Meanwhile, 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 together with the tomato, ground coriander, cumin, cayenne pepper and salt.
- Stir well to mix.
- Spoon the raita into a serving bowl.
- Transfer the chicken breasts 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