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Spiced coriander and yoghurt chicken
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Marinate chicken in yogurt and lemon for juicy, succulent grilled BBQ chicken. Marinate for 2 hours before grilling.
Ingredients:
  • 375.00 ml plain yoghurt (thick)
  • 1/2 lemon, juiced
  • 3 tsp garam masala (see note)
  • 1 tsp chilli powder
  • 2 garlic cloves, crushed
  • 1 bunch coriander, leaves finely chopped
  • 4 chicken breast fillets, trimmed
  • 81.68 gm whole-egg mayonnaise
  • 82.50 gm mango chutney
  • Olive oil cooking spray
  • 6 chapati bread
  • Salad leaves, dressed, to serve
Instructions:
  • Combine yoghurt, 2 tablespoons lemon juice, garam masala, chilli powder, garlic, and coriander in a shallow ceramic dish. Mix until chicken is well coated. Refrigerate covered for 2 hours.
  • Mix together the mayonnaise and chutney in a small bowl. Chill in the refrigerator until you're ready to enjoy.
  • Preheat your barbecue grill or plate over medium heat. Take the chicken out of the marinade and lightly spray both sides with oil. Grill for 4 minutes on each side or until fully cooked. Transfer the chicken to a plate, cover loosely with foil, and keep warm.
  • Turn up the barbecue heat to high. Lightly spray oil on both sides of the chapati. Cook in batches for 1 to 2 minutes per side until it turns a light golden color and is heated through. Cut the chapati into quarters.
  • Slice the chicken and plate it along with mango mayonnaise, chapati, and salad.

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