Indian-Style Grilled Chicken Breasts

Indian-Style Grilled Chicken Breasts
Indian-Style Grilled Chicken Breasts
Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat a chargrill pan or barbecue to high. In a large bowl, whisk together yogurt marinade ingredients (or process in a blender or food processor until well combined). Transfer to a bowl large enough to hold all the chicken breasts, reserving about ½ cup (125 g) to use as a baste.
  2. Score 2 slits on each side of each chicken breast. Place in the marinade, turning to coat and rubbing marinade into slits.
  3. Brush the chargrill or barbecue with oil. Cook chicken breasts for 12 to 15 minutes, turning and basting with reserved marinade, until juices run clear when the chicken is pierced with a knife, and marinade looks slightly charred.
  4. Meanwhile, make the raita. Place yogurt in a bowl. Coarsely grate the cucumber, then squeeze to remove as much moisture as possible. Add cucumber to the yogurt with remaining raita ingredients and mix well. Spoon into a serving bowl.
  5. Transfer chicken breasts to a serving plate. Add lemon wedges and garnish with coriander sprigs. Serve the raita on the side.
Indian-style skewers
  1. Dice the chicken breasts before adding to marinade. While preheating the chargrill pan or barbecue, soak 8 bamboo skewers in water. Thread chicken onto the soaked skewers, alternating with chunks of zucchini (courgette) and red and yellow capsicum (bell pepper). Grill, basting with marinade and turning skewers several times, for 12 to 15 minutes, until chicken juices run clear.
Onion & herb raita
  1. In a bowl, stir together 1 cup (150 g) very finely chopped sweet onion or spring onions (scallions), 4–6 tablespoons finely chopped fresh mint, 2 tablespoons finely chopped fresh coriander (cilantro), 1 finely chopped fresh green chilli (or to taste) and 1½ cups (350 g) natural (plain) yogurt. In a dry frying pan over high heat, fry 2 teaspoons cumin seeds, stirring constantly until fragrant; immediately tip over the raita and serve.