Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Onion rings for garnishing (optional)
- 1/2 lemon, cut into wedges
First marinade:
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon chili powder
- 1/2 tablespoon lemon juice
- Salt to taste
Second marinade:
- 1/2 cup plain yogurt, whipped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon garam masala
- 1 teaspoon chili powder
- 2 teaspons ghee
- Salt to taste
Instructions
- Make four slits in each chicken breast to help it cook easier
- Mix the first marinade ingredients together
- Work the first marinade into the chicken and marinate in the refrigerator for 15 minutes
- Mix the second marinade together and coat each chicken breast in it, making sure to rub it into the slits. Marinate in the refrigerator for at least 30 minutes
- Line a baking sheet with tin foil and arrange the chicken breasts on it
- Bake the chicken in an oven at 325 degrees F for 30 minutes, turning them over halfway through
- Switch the oven to broiling and broil at 450 degrees F for 15 minutes or until the chicken blackens slightly
- Dish and serve hot with sliced onion rings and lemon wedges
Notes
Inspired by Chef Harpal Singh Sokhi