75g cup plain yogurt
● 3 cloves garlic minced
● 1 inch fresh ginger minced
● 1 tablespoon olive oil
● 2 teaspoons ground garam masala
● 1 teaspoon chilli powder
● 1⁄2 teaspoon ground turmeric
● 1⁄2 teaspoon salt
● juice from 1⁄2 lemon
Place all marinade ingredients in a large mixing bowl or a
sealable plastic bag. Mix to combine
Add the chicken breasts and mix gently to coat them in the
marinade. Cover the bowl with cling film ( or seal the bag)
Place in the refrigerator for at least 1 hour, or up to 8 hours.
When ready to cook, heat a pan or the grill to medium/high.
Once hot, place the chicken breasts on the grill. Cook for 6-8
minutes, flip, and cook for another 6-8 minutes until the
chicken is slightly charred on the edges and cooked through .
Great served in wraps or with a bit of rice.
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