Name: Spiced Coriander And Yoghurt Chicken Recipe
Total time: 95 min
Yield: 4
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

The yoghurt and lemon marinade tenderises the chicken, rendering it juicy and succulent when grilled on a barbecue. Allow 2 hours marinating time. 

How to make Spiced Coriander And Yoghurt Chicken Recipe

Alison Roberts

Crawler

Indian

<p>The yoghurt and lemon marinade tenderises the chicken, rendering it juicy and succulent when grilled on a barbecue. Allow 2 hours marinating time. </p>

Plain yoghurt

Lemon juiced

Garam Masala

Chilli Powder

Garlic Cloves,  Crushed

Coriander,  leaves finely chopped

Chicken breast fillets,  trimmed

Whole egg mayonnaise

Mango Chutney

Olive Oil Cooking Spray

Chapati bread

Place yoghurt, 2 tablespoons lemon juice, garam masala, chilli powder, garlic and coriander in a shallow ceramic dish. Stir until well combined. Add chicken and turn to coat. Cover and refrigerate for 2 hours.

step 1

Combine mayonnaise and chutney in a small bowl. Cover and refrigerate until ready to serve.

step 2

Preheat a barbecue grill or plate on medium heat. Remove chicken from marinade. Lightly spray both sides of chicken with oil. Cook for 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil and set aside to keep warm.

step 3

Increase barbecue heat to high. Spray both sides of chapati with oil. Cook, in batches, for 1 to 2 minutes each side or until light golden and warmed through. Cut chapati into quarters.

step 4

Slice chicken and serve with mango mayonnaise, chapati and salad.

step 5

Taste