Ingredients:
- Finger length piece of ginger, chopped
- 5 garlic cloves, finely chopped
- 4 chicken breasts, cut into cubes
- Juice of 1 lemon
- 5 tbsp Thick natural yogurt
- 1 Green chilli, roughly chopped
- 1 Bunch fresh coriander, chopped
- Big handful of basil
- 1.5 tbsp Garam masala
- 1 tbsp Oil
- Lime quarters, raita and salad leaves to serve
Method:
This is a twist on a classic Indian recipe.
Grind the ginger and 3 of the garlic cloves to paste using a pestle and mortar and then rub into the chicken with some salt and half the lemon juice. Leave for 30 minutes.
Put all remaining ingredients into a blender and blend to a fine paste. Rub this into the chicken and leave in the fridge for 6 hours or overnight.
Heat the oven to 180C and lay on a baking sheet and cook for 10 – 15 minutes. Can also be grilled