Indian charred chicken







Cook Time

140-145 Min


  • 4 skinless chicken breast fillets
  • 2 tablespoons curry paste
  • 1 tablespoon sunflower oil
  • 1 tablespoon light muscovado sugar
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cumin

For the cucumber raita

  • 1⁄4 cucumber
  • 150ml/5fl oz low-fat Greek style yogurt
  • 1⁄4 teaspoon chilli powder
  • salt
  • 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.
  • 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.
  • To make the raita, cut the cucumber in half lengthways, peel and scoop out the seeds with a spoon.
  • 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.
  • Mix the cucumber with the yogurt, and stir in the chilli powder. Refrigerate until required.
  • 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.
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