4 chicken portions
1 teaspoon salt
juice of 1 lemon
1 inch (2.5 cm) piece fresh root ginger or 1/2 teaspoon ground ginger
2 cloves garlic
a few fresh mint leaves
2/3 cup (150 ml) 1/4 pint natural yoghurt
1/2 teaspoon chilli powder
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 teaspoon garam masala
1/4 teaspoon red food colouring (optional)
1 teaspoon salt
juice of 1 lemon
1 inch (2.5 cm) piece fresh root ginger or 1/2 teaspoon ground ginger
2 cloves garlic
a few fresh mint leaves
2/3 cup (150 ml) 1/4 pint natural yoghurt
1/2 teaspoon chilli powder
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 teaspoon garam masala
1/4 teaspoon red food colouring (optional)
method
1. Skin the chicken and prick all over with a fork, or make small cuts with a sharp knife. Put in a dish and sprinkle with salt and lemon juice.
2. Peel the root ginger and garlic and crush. Chop the mint leaves and add to the ginger and garlic.
3. Mix in all the remaining ingredients and pour over the chicken. Cover and leave to marinate overnight.
4. Remove the rack from the grill pan. Lay chicken in pan and cook under a hot grill for about 5 minutes on each side.
5. Reduce the heat and cook for a further 10 minutes on each side.
6. Serve on a bed of finely shredded lettuce and finely sliced onion with lemon wedges to garnish.
2. Peel the root ginger and garlic and crush. Chop the mint leaves and add to the ginger and garlic.
3. Mix in all the remaining ingredients and pour over the chicken. Cover and leave to marinate overnight.
4. Remove the rack from the grill pan. Lay chicken in pan and cook under a hot grill for about 5 minutes on each side.
5. Reduce the heat and cook for a further 10 minutes on each side.
6. Serve on a bed of finely shredded lettuce and finely sliced onion with lemon wedges to garnish.
serving amount
serves 4
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