Roasted patiala chicken breasts
INGREDIENTS
, med ium onion, peeled and pu re ed
, teaspoon sa lt
4 cl oves ga rlic, chopped
2 t ablespo ons coriander leaves,
PREPA RATION TIME
30 min utes, plus 6 hours refrigeration
COOKING TIME 25
chopped, plus extra leaves to
ga rni sh 4 cardamom pods, husks discarded 2 tablespoons nat ural yo ghurt
1/2
minutes
cup butter, melted
2 ta blespoons
ta ndoori spice m ix
(see page 6)
4 ski n less ch icken breasts
serves 4
1
Cook the onion in a small saucepa n over a medium heat for 5 minutes and cool. Using a mo rta r and pestle, grind t he sa lt, ga rlic, co ria nde r an d
2
ca rdamo m seeds t o a paste.Transfer to a non- met alli c bowl, st ir
in t he yog hurt , butter, t andoori spi ce mi x and onion puree/and mix together we ll. 3 Score each ch icken breast 4 ti mes with a sharp knife, and coat chicken thoroughly. Cover and chill for 6 hours. 4 Preheat the oven to 2 2 0°C. Place the chicken breasts on a rack in
a roasting d ish and cook f or 2o ~ 25 m inutes until te nder and the
juices ru n clear when the chicken is pierced with a skewer. Serve with bas mati rice.
NUTRITIONAL VALUE P~R SERV E
F 27 G AT
CAR BOHYDRATE 25 G
PROTEIN 80 G
24
INDIAN D I SHES