One of the leanest of all meats, skinless chicken breast is a superlative protein source for the health-conscious. B vitamins are a healthy bonus.
2 people made this
4 skinless, boneless chicken breast halves (150g each)
1 clove garlic, crushed
1/2 cup plain low-fat yoghurt
1 tablespoon no-added-salt tomato puree
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon ground ginger
1 tablespoon chopped fresh coriander leaves
Freshly ground black pepper
Directions Prep:20min › Cook:25min › Extra time:2hr › Ready in:2hr45min
Place the chicken in a shallow dish. Combine the garlic, yoghurt, tomato puree, cumin, ground coriander, turmeric, chilli powder, garam masala, ginger, fresh coriander, a pinch of salt and some freshly ground pepper in a small bowl. Pour over the chicken, then cover the dish and leave to marinate for at least 2 hours.
Preheat the oven to 220°C. Place the chicken on a rack in the oven and position a baking dish underneath the rack to catch any juices. Roast for 25 minutes, or until the chicken is cooked through, and serve immediately.