Indian charred chicken
Ingredients
10
Steps
6
Serves
4
Cook Time
140-145 Min
Ingredients
For the cucumber raita
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Put the chicken breasts between two sheets of baking parchment or cling film. Pound with the flat side of a meat mallet or a rolling pin to flatten.
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Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken. Leave to marinate in the refrigerator for at least 2 hours.
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To make the raita, cut the cucumber in half lengthways, peel and scoop out the seeds with a spoon.
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Grate the flesh into a colander, sprinkle with salt and leave to stand for 10 minutes. Rinse off the salt, and squeeze out any moisture by pressing the cucumber with the back of a spoon.
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Mix the cucumber with the yogurt, and stir in the chilli powder. Refrigerate until required.
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Heat a charcoal barbecue until hot. Transfer the chicken to an oiled rack, and barbecue over the hot coals for 10 minutes, turning once. Serve with the raita.