|Boneless skinless chicken breasts||4|
|Flat leaf parsley||1 Tablespoon (For Garnish)|
|For tandoori marinade|
|Natural yogurt||1⁄2 Pint (300 Milliliter)|
|Root ginger||5 Gram, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1 Teaspoon|
|Tomato puree||1 Tablespoon|
|Lemon||1⁄2 , juiced and zest finely grated|
|Lime wedges||4 (For Serving)|
|Mixed salad||1 Cup (16 tbs) (For Serving)|
Mix all the marinade ingredients together and season to taste with salt and pepper.
Pour into a shallow, non-metallic dish.
Prick the chicken breasts all over with a fine skewer and place in the marinade, turning to coat well.
Cover and set aside to marinate overnight in a cool place, turning the chicken occasionally.
Remove the chicken from the marinade and place under a preheated hot grill.
Cook for about 10 minutes on each side, or until the chicken is tender and the juices run clear.
Garnish with parsley sprigs and serve with lime wedges and a mixed salad, if liked.