Chicken Tikka

150ml (¼ pint) 0% fat Greek yoghurt
1 tsp Schwartz Cumin Ground
1 tbs Schwartz Medium Curry Powder
1 tsp Schwartz Cinnamon Ground
2 tbs Schwartz Paprika
1 tbs light olive oil
4 boneless, skinless chicken breasts, halved
Lemon wedges and salad leaves to serve

Step 1

In a medium bowl combine the yoghurt, Ground Cumin, Medium Curry Powder, Ground Cinnamon, Paprika and oil. Add the chicken pieces, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



Step 2

Heat a griddle pan, grill or BBQ until hot, remove the chicken from the marinade and cook for 7-10 minutes on each side, or until cooked through.



Step 3

Serve with lemon wedges and salad leaves.