2 green chillies, chopped
1 tsp ground turmeric
2 tbsp whole cilantro (coriander) seeds
2 handfuls of fresh cilantro, including the stalks
2 tsp garam masala
6 cloves garlic, roughly chopped
1 small onion, roughly chopped
1 chunk of fresh ginger, approximately 3 x 3 cm, peeled and roughly chopped
1/2 cup (125ml) natural yoghurt
2 tbsp lemon juice
1 tbsp mild and light olive oil
1 tsp salt
4 chicken breasts, skinned and scored
1. Preheat the oven to 400°F (200°C). Place all the ingredients, except the chicken, in a mini grinder or food processor and blend to a thick paste. It’s nice to keep it a bit chunky so you still get the crunchy texture of the coriander seeds.
2. Rub the paste all over the chicken (use surgical gloves if you don’t want the turmeric to stain your nails yellow!), cover and marinate in the fridge for at least 30 minutes or preferably overnight for the best flavor and tenderised flesh, but otherwise rub in well and cook straight away!
3. Shake off any excess marinade and place the chicken on an oiled baking tray. Roast for 30 minutes, turning over halfway through or, alternatively, barbecue until cooked through.