The yoghurt and lemon marinade tenderises the chicken, rendering it juicy and succulent when grilled on a barbecue. Allow 2 hours marinating time.
- 1 1/2 cups plain yoghurt (thick)
- 1/2 lemon, juiced
- 3 teaspoons garam masala (see note)
- 1 teaspoon chilli powder
- 2 garlic cloves, crushed
- 1 bunch coriander, leaves finely chopped
- 4 chicken breast fillets, trimmed
- 1/3 cup whole-egg mayonnaise
- 1/3 cup mango chutney
- Olive oil cooking spray
- 6 chapati bread
- Salad leaves, dressed, to serve
- Place yoghurt, 2 tablespoons lemon juice, garam masala, chilli powder, garlic and coriander in a shallow ceramic dish. Stir until well combined. Add chicken and turn to coat. Cover and refrigerate for 2 hours.
- Combine mayonnaise and chutney in a small bowl. Cover and refrigerate until ready to serve.
- Preheat a barbecue grill or plate on medium heat. Remove chicken from marinade. Lightly spray both sides of chicken with oil. Cook for 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil and set aside to keep warm.
- Increase barbecue heat to high. Spray both sides of chapati with oil. Cook, in batches, for 1 to 2 minutes each side or until light golden and warmed through. Cut chapati into quarters.
- Slice chicken and serve with mango mayonnaise, chapati and salad.