Ingredients
4 skinless chicken breasts (500g/1lb)
Half a tub (100g) plain yogurt
½ tsp each ground turmeric, ground cumin,
ground coriander, paprika; a little salt (or use 2-3tbsp Masala curry paste)
1 small green chilli, deseeded and finely chopped OR ½ teaspoon chilli powder
1 clove garlic, peeled and roughly chopped
1tbsp peeled and finely grated fresh root ginger
1tbsp lemon juice
1tbsp vegetable oil
1tbsp melted butter
For the spinach yogurt (raita)
60g (2oz) fresh spinach, washed and stalks trimmed
Half a tub (100g) plain yogurt
1 clove garlic, peeled and crushed
Salt and freshly ground black pepper
To serve
4 naan breads, heated through
Lime wedges Tomato and onion salad (See Sue's tip,, right)
Method
Score each chicken breast about five times.
Spoon the yogurt into a bowl and mix in the spices, chilli, garlic, ginger, lemon juice and oil to make a smooth paste. Spread this all over the chicken breasts. Leave to marinate at least 30 mins or, for a richer flavour, overnight.
To make the spinach raita: Cook spinach, in a covered pan, for 3-5 mins until wilted (no extra water needed). Stir occasionally. Drain and squeeze out water. Whisk yogurt, garlic and seasoning until smooth. Stir in spinach, and chill.
Serve the chicken garnished with lime wedges, the spinach raita, warmed naan bread, and tomato and onion salad.
