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Items Required
2 chicken breast fillets
2 crushed cloves of garlic
3tbs lemon juice
1tsp ground ginger
1tsp turmeric
½ tsp of nutmeg
1tsp of ground coriander
½ tsp of paprika
¼ tsp cayenne pepper
1tsp of garam marsala
½ tsp cinnamon
Pinch of saffron threads
150ml sour cream
Coriander sprigs (cilantro) to garnish
Preparation Method
Make a marinade of all the ingredients except the sour cream and coriander sprigs.
Cut some slits in the chicken breasts and rub this marinade into them, covering the breasts completely. You need to do this with your hands.
Refrigerate for at least 8 hours and, each time you pass the refrigerator, turn the breasts over.
To cook, put the fillets in a shallow glass or microwave dish and cook on high for 12 minutes.
Check the breasts are ready by cutting a slit in one of them. If the flesh appears pink or shiny, cook for a little longer.
Pour over the sour cream and cook for a further 60 seconds on high.
Steamed and buttered new potatoes plus a fresh green salad are all you need for a delicious meal.
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