Mint Roasted Chicken Tikka Serves 4
450g boneless chicken breasts, cut in half
Marinade
1 tsp Garam Masala
1 Tbs chopped fresh green chilli
1 Tbs freshly ground black pepper
4 Tbs finely chopped fresh mint leaves
1 cup thick yogurt
2 Tbs lemon juice
1-1/2 Tbs ginger and garlic puree
1 Tbs salt
1 Tbs oil
1. Combine yogurt, mint, lemon juice, oil, garam masala, ginger and garlic in a small bowl. Place chicken cubes in a resealable plastic bag and add yogurt/mint mixture to coat chicken. Marinate in the fridge for 4 hours.
2. Heat oven to 450 C. Place marinated chicken on a shallow baking tray and roast for 20 minutes, turning halfway through. Alternatively, broil or grill the chicken for 10-12 minutes, turning once, until cooked through.