Recreate this popular Indian takeaway dish. This delicious chicken requires a few hours to marinade in yoghurt and spices, but you will be rewarded with a succulent piece of meat that's served alongside creamy raita, sweet mango chutney and a fresh tomato and onion salad.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
280
Ingredients
4 large skinless chicken breast fillets, halved lengthways
500g
tub low-fat natural yogurt
2Tbsp.
Madras curry paste
5
cm (2in) fresh root ginger, peeled and grated
2
garlic cloves, crushed
1tsp.
ground turmeric
½ cucumber, coarsely grated
20g
pack fresh mint, coarsely chopped
½ tsp ground cumin
Directions
Step 1
Make two or three deep slashes in each chicken fillet and put them into a shallow, non-metallic dish.
Step 2
Mix half the yogurt with the curry paste, ginger, garlic and turmeric. Season. Pour the marinade over the chicken, mix well to coat, then cover and chill for at least 2-3hr.
Step 3
Preheat the oven to 240°C (220°C fan) mark 9. Lift the chicken out of the marinade and put on a rack in a roasting tin. Cook in the oven for 20min. Preheat the grill to high, then grill the chicken for a further 10min, turning occasionally, until golden and cooked through.
Step 4
Meanwhile, make the raita. Put the grated cucumber in a sieve and use the back of a ladle to press out as much liquid as possible. Put into a serving bowl and stir in the remaining yogurt, the chopped mint and cumin. Serve with the chicken, as well as mango chutney, lime wedges and a salad of sliced tomatoes and thinly sliced onion.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
