- 1 T garam masala
- 1 cup Greek yoghurt
- 2 cloves of garlic, crushed
- 4 skinless free-range chicken breasts
- 1 cup chopped mint
- 2 fresh chillies, chopped
- juice of half a lemon
- 1/2 cup Greek yoghurt
- fresh coriander, for serving
- lemon wedges, for serving
Preheat the oven to 180°C.
Combine the garam masala and yoghurt, then add crushed garlic and season to taste.
Cut the chicken breasts into bite-sized chunks.
Add to the yoghurt to coat evenly, leave for 30 minutes before spreading on a baking tray to cook for 8-10 minutes or until cooked through.
If you want to add them to a hot pan with a little olive oil to colour at the end do so for about 30 seconds maximum.
To make the mint dressing, blend the mint with the chillies, the lemon juice and ½ cup yoghurt.
Serve the hot chicken with the mint dressing, fresh coriander and lemon wedges.
This recipe was created by TASTE reader Caro Alberts for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.