INDIAN-STYLE CHICKEN BREAST
Serves four
- 4 EMH chicken breast fillets
- 200 ml buttermilk
- salt
- 2 tbsp tandoori masala spice mix
- juice of 1/2 lime
potato salad:
- 3 medium potatoes
- 2 medium carrots
- 1 small red onion
- 1/2 long cucumber
- 1 can (400 g) chickpeas
- 1 tsp ground cumin
- 1 tsp smoked paprika
- extra virgin olive oil
- juice of 1/2 lemon
- salt
Mix the buttermilk with the spice mix in a bowl, add a pinch of salt and the lime juice. Make shallow cuts in the chicken breasts (so the flavours penetrate faster) and place the fillets in the marinade for a couple of hours.
Boil the potatoes, cool, peel and cut into pieces of your preferred size. Peel the carrots and onion, grate the carrots and thinly slice the onion and cucumber. Drain the chickpeas and pan-fry them until hot, season with cumin and smoked paprika, then let cool. Toss everything together in a bowl, add the lemon juice and olive oil, mix well and leave to marinate.
Grill or pan-fry the chicken breasts on medium heat for about 4 minutes per side, or until cooked through. Let them rest for a few minutes, slice and serve with the salad.
