‟This spicy chicken has been a favourite of mine for a long time – my version of a tandoori chicken! The marinade does have a long list of ingredients, but the preparation is really simple. A hot pan is the perfect way to this, but it also works well on the barbecue. Great chicken deserves a great marinade – this is it! I reckon that with a grilled roti bread for each person, this is a pretty near perfect meal.” Paul Merrett
- Lie the chicken breasts on a chopping board – slash them 5 times crossways, about 4mm deep – to allow the marinade to really penetrate.
- For the marinade, put the ginger, garlic, green chilli, coriander, mint and yoghurt into a blender, and liquidize until smooth.
- Add all the other ingredients from the marinade list, then liquidize again briefly, to mix it all up – the marinade should be quite smooth.
- Put the chicken breasts in a large bowl. Pour over the marinade and make sure the chicken is well coated. Marinate for at least one hour, but longer if you can.
- To cook the chicken, heat a large non-stick, heavy frying pan. Add about a dessert spoon of vegetable oil. Blot any excess marinade and lay each breast in the pan.
- Allow to cook hard and fast for about 2-3 minutes, before turning it over. It’s really important that it gets the full heat from the pan (or the barbecue) so if your pan is a little small then cook the chicken in batches.
- Once the chicken has a really good dark colour, flip it over and finish it off on the ‘B’ side, until cooked through.
- Meanwhile knock out the salad by mixing all the prepared veggie bits into a bowl and then dressing with the oil and vinegar.