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Indian Spiced Chicken

Recipes

Weeknight chicken dish served with naan bread, mango chutney and a cucumber salad.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Indian   |   Main

  

Ingredients

  • 4 x Chicken Breasts
  • 1 x tsp Ground Cumin
  • 1 x tsp Curry Powder
  • 25ml Lemon Juice
  • 100g Salted Butter – at room temperature
  • 1 x 260g Pack Plain Naan Bread
  • 100g Cucumber
  • 50g Greek Yogurt
  • 1 x tsp Mint Sauce
  • 80g Mango Chutney
  • Black Pepper

  

Method

  1. Mix the ground cumin, curry powder, lemon juice and butter together and season with some black pepper.
  2. With a sharp knife cut some criss crosses in the chicken breasts on both sides, make sure you don’t cut straight through.
  3. Put the butter mix in a small metal container on the BBQ to allow the butter to melt.
  4. BBQ the chicken breasts, brushing with the butter as you cook for 6 to 7 minutes on each side.
  5. Meanwhile, chop the cucumber finely – mix with the yogurt and the mint sauce in a bowl.
  6. Cut the naan breads in half and place on the BBQ to warm through.
  7. Serve each chicken breast ontop of a slice of the naan bread alongside the chutney and raita.