Chicken Yoghurt Char-Grilled 

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A succulent chicken meal.

Ingredients:

4 skinless chicken fillets

250 g Jalna Skim Milk Natural Yoghourt

1 onion, chopped

2 Tbsp oil

2 cloves garlic, crushed

2 Tbsp ground cumin

200 g Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt

2 Tbsp fresh coriander, chopped

1 pinch salt and pepper

Directions:

Dip the chicken fillets in the Jalna Skim Milk Natural Yoghourt until well coated, cover and let them marinate in the refrigerator for 3-4 hours.

Heat the char-grill. Brush the yoghourt from the chicken fillets and discard it. Dry the chicken pieces on paper towels, then grill them, until very brown and no pink juices run out when pierced with a fork. Allow 15-20 minutes, turning them once.

Meanwhile, fry the onion in the oil until soft and starting to brown. Add the garlic and ground cumin and continue cooking over medium heat for 2-3 minutes, stirring constantly.

Puree the onion mixture with the 200g of Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt in a food processor or blender. Season with salt and pepper. Stir in the fresh coriander, then heat the mixture gently in a small saucepan. Do not boil the sauce, or it will separate.

Taste the sauce for seasoning and keep warm. Pile the chicken onto a serving dish and spoon over the sauce. Serve hot or at room temperature.

Variations:

Serve with a variety of roasted, grilled or steamed vegetables. Serving suggestion is not included in the nutritional analysis.

Author:

Jalna Dairy Foods

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