Pat dry chicken breasts of any excess moisture. Mix together yoghurt, garlic, onions, ginger, curry powder, lemon rind (not too much), a dash of olive oil, salt and pepper. Marinate chicken for at least two hours and grill to perfection. Serve hot with a sprinkling of chopped coriander leaves. On the side, crusty and garlicky bread, your favourite green salad and wine would be heavenly.
This is my version on Tandoori chicken from India.. Works well here in Southeast Asia.
- 4 chicken breasts (skin in-tact)
- plain yogurt
- fresh gingerroot
- curry powder
- grated lemon peel
- salt (to taste)
- pepper (to taste)
Indian Chicken is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.