Spiced yoghurt chicken

Spiced yoghurt chicken


2 people made this

About this recipe: 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.

Janet Mitchell

Serves: 4 

  • 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
  • Salt
  • Freshly ground black pepper

Prep:20min  ›  Cook:25min  ›  Extra time:2hr  ›  Ready in:2hr45min 

  1. 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.
  2. 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.

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