Ingredients
For the marinade :
3 tbsp cumin seeds
2 garlic cloves, crushed
Thumb-size piece fresh ginger, peeled
and grated
4 tbsp vegetable oil, 1 tsp salt
2 tsp garam masala juice of half a
lemon
1/2 cup / 125 ml yogurt 1/2
tsp chili powder
4 chicken breasts, skinned 2 tbsp
butter
To
serve:
Arugula (rocket), cherry tomatoes and
pitta breads
Method
: Prep and cook time: 30 min plus 2 hours to marinate
- Toast the cumin seeds in a dry pan for 2 minutes then crush.
- Mix the cumin seeds with the garlic, ginger,
- 2 tbsp of the oil, salt, garam masala, lemon juice, yogurt and chili powder.
- Put the chicken breasts between two sheets of plastic wrap (clingfilm) and bash with a rolling pan to flatten. Slice into strips, mix the chicken with the marinade and set aside for 2 hours.
- Heat the butter and the remaining oil in a skillet and fry the chicken strips on all sides, basting with the marinade, until browned and cooked through. 5. Serve with the arugula (rocket), cherry tomatoes and pitta breads