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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the Sunday Mid-day. Storing it here for easy reference. Ingredients:
4 chicken breasts |
200 g curds |
5 tablespoons coriander leaves |
10 -12 mint leaves |
6 green chilies |
10 cloves garlic |
1 inch gingerroot |
1 -2 tablespoon olive oil |
salt |
Directions:
1. Clean and wash the chicken breasts.
2. Make slits in them with a knife.
3. Hang the curds to drain in a muslin cloth for about 20 mins.
4. Grind the coriander leaves, mint leaves, ginger, garlic and green chilli to a coarse paste.
5. Mix this paste into the hung curd.
6. Add salt and oil and mix well.
7. Marinate the chicken breasts in this paste for 2 hours or more.
8. Pre-heat the oven to 160C and grill the chicken till it is cooked.
9. You can baste with the marinade at regular intervals and turn the chicken breasts over when they are cooking.
10. Serve hot.
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