Tandoori chicken breast with mint & coriander chutney
- 300ml 0% fat Greek yogurt
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp hot chilli powder
- ¼ tsp ground cinnamon
- 1 tbsp vegetable oil
- 1 thumb ginger, finely grated
- 3 cloves garlic, crushed
- 2 tsp lemon juice
- 2 large chicken breasts, skin removed
- 1 large bunch fresh coriander (leaves and stalks)
- 1 bunch of mint (leaves only)
- 1 birds eye green chilli
- 1 pinch caster sugar
- Squeeze of lime juice
Combine 200ml Greek yogurt, the garam masala, ground coriander, hot chilli powder, cinnamon, ginger, 2 cloves garlic, lemon juice and oil in a bowl. Make three or four incisions in the chicken to allow the marinade to penetrate into the meat. Add the chicken to the marinade and make sure it is completely coated. Marinate for at least a couple of hours, and overnight if possible.
To cook, preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a baking sheet. Place the marinated chicken breasts onto the baking sheet, and bake for 15 – 20 minutes. They should just start to be getting lightly coloured and cooked all the way through.
Meanwhile make the chutney. Cobmine all the remaining ingredients in a blender and blitz until smooth.
Serve the cooked chicken with the chutney.