4 boneless skinless chicken breasts
fresh lemon or lime wedges to serve
Fresh cilantro sprigs, to garnish (optional)
1 clove garlic, crushed
1 tablespoon chopped ginger
1 ½ teaspoons tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
¼ teaspoon turmeric
pinch of cayenne pepper to taste
½ cup plain yogurt
Preheat grill to high heat. Lightly oil the grill grate to prevent sticking. In a large bowl, whisk together yogurt marinade ingredients. Transfer to a bowl large enough to hold all of the chicken breasts, reserving about ½ cup for basting.
Score 2 slits on each side of each chicken breast. Place in the marinade, turning to coat and rubbing marinade into slits. Place in refrigerator, turning a couple of times – marinade at least 30 minutes. Remove chicken from marinade – discard marinade.
Cook chicken breasts for 12 to 15 minutes, turning and basting with reserved marinade, until juices run clear, internal temp 165 degrees. Marinade should look slightly charred.
Transfer chicken breasts to a serving plate. Add lemon wedges and garnish with cilantro sprigs (optional).
Prep time 15 minutes
Grill time 15 minutes