Directions:
- Using a coffee grinder or pestle and mortar, grind together the cinnamon, bay leaf, cloves, peppercorns and cardamom. Mix with the lemon juice, chili powder and cumin seeds.
- Slash the chicken breasts with a sharp knife. Smear them with the spice mixture, rubbing it well into the slashes. Sprinkle with salt and leave to stand for 1 hour.
- Mix together the ginger, garlic and half the onion. Add to the yoghurt. Spread the mixture over the chicken pieces. Cover and leave to marinate in the fridge for 5 hours or overnight.
- Remove from the fridge and allow chicken to come to room temperature.
- Grill the chicken for about 20-30 minutes, basting frequently with the marinade and turning halfway through the cooking time.
- Transfer to a warm serving dish. Garnish with lemon slices and remaining onion.
- Serve with wild rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.45 Kcal (1518 kJ) | ||
| Calories from fat | 85.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 145.37mg | 48% | |
| Sodium | 868.52mg | 36% | |
| Potassium | 1130.05mg | 24% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 11.68g | 47% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 53.94g | 108% | |
| Vitamin C | 32.2mg | 54% | |
| Iron | 1.3mg | 7% | |
| Calcium | 240.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 78.23 Kcal (328 kJ) | ||
| Calories from fat | 18.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 15% | |
|---|---|---|---|
| Cholesterol | 31.38mg | 48% | |
| Sodium | 187.46mg | 36% | |
| Potassium | 243.91mg | 24% | |
| Total Carbs | 4.25g | 7% | |
| Sugars | 2.52g | 47% | |
| Dietary Fiber | 0.79g | 15% | |
| Protein | 11.64g | 108% | |
| Vitamin C | 6.9mg | 54% | |
| Iron | 0.3mg | 7% | |
| Calcium | 51.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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