Chicken with a Yogurt Crust
A spicy, Indian-style coating is baked around lean chicken to give a full flavour. Serve with a tomato, cucumber and coriander (cilantro) relish.
Preparation time: 10 minutes
Cooking time: 35 minutes
1 garlic clove, crushed
2.5 cm/1 inch piece root (fresh) ginger, finely chopped
1 fresh green chilli, deseeded and finely chopped
6 tbsp low-fat natural (unsweetened) yogurt
1 tbsp tomato puree (paste)
1 tsp ground turmeric
1 tsp garam masala
1 tbsp lime juice
4 boneless, skinless chicken breasts, each 125 g/4 ½ oz
salt and pepper
wedges of lime or lemon, to serve
R E L I S H
4 medium tomatoes
1 small red onion
2 tbsp fresh coriander (cilantro), chopped
Preheat the oven to 190°C/375°F/Gas Mark 5.
Place the garlic, ginger, chilli, yogurt, tomato puree (paste), spices, lime juice and seasoning in a bowl and mix to combine all the ingredients.
Wash and pat dry the chicken breasts with absorbent kitchen paper (paper towels) and place them on a baking sheet.
Brush or spread the spicy yogurt mix over the chicken and bake in the oven for 30-35 minutes until the meat is tender and cooked through.
Meanwhile, make the relish. Finely chop the tomatoes, cucumber and onion and mix together with the coriander (cilantro). Season with salt and pepper to taste, cover and chill in the refrigerator until required.
Drain the cooked chicken on absorbent kitchen paper (paper towels) and serve hot with the relish and lemon or lime wedges. Alternatively, allow to cool, chill for at least 1 hour and serve sliced as part of a salad