Creamy Yogurt Sauce for Indian-Style Chicken
2 boneless, skinless chicken breasts, cut in half
2 cups natural yogurt (400g)
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cinnamon
1/4 cup finely chopped fresh parsley
2 tablespoons honey
1/2 teaspoon grated lime rind
1/4 cup melted butter (100g)
2 cups freshly squeezed lime juice
Creamy Yogurt Sauce for Indian-Style Chicken
2 boneless, skinless chicken breasts, cut in half
2 cups natural yogurt (400g)
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cinnamon
1/4 cup finely chopped fresh parsley
2 tablespoons honey
1/2 teaspoon grated lime rind
1/4 cup melted butter (100g)
2 cups freshly squeezed lime juice
Prep Time: 15 minutes
Step 1: Mix the Yogurt Sauce
Mix all ingredients, except chicken, in a bowl
Place the chicken breasts in a refrigerator and pour the yogurt sauce over them
Cover with plastic wrap and refrigerate for at least 6 hours or overnight
Step 2: Roast the Chicken
Preheat oven to medium temperature (350°F)
Transfer the chicken with the yogurt sauce to a baking dish, cover with aluminum foil, and roast for 20 minutes
Remove the foil and continue roasting for another 30 minutes, or until the chicken is cooked through
Remove from oven and serve immediately
If desired, blend the remaining yogurt sauce in a blender until smooth.
