Total Time
25hrs 40mins
Prep 25 hrs
Cook 40 mins

Nicer then the paste from a jar! Can also be completely baked on the barbecue, but be careful with the heat! The marinade can also be used for fish, large prawns or lobster, but leave out the chilli powder and halve the amount of garlic.

Ingredients Nutrition


  1. Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
  2. 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
  3. Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
  4. On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
  5. Serve with your favourite Indian bread and a bowl of yogurt-chutney.
Most Helpful

Boy, Oh Boy! A new, great taste sensation! Followed it to the letter, except the veggies were on the side, in the form of salad. I was a little afraid that my "Family Unit" would not be thrilled, but it went over great. Chicken breasts were very tasty and moist, and the lemon sure is a plus!You cut it and ...use it. Thank you, Ms. Pets. I look forward to trying a few more of your recipes. MEP

HEP MEP January 23, 2003

This is really good chicken! I cut the recipe down for two people and used one skinless breast. The chicken was fall-apart tender and delicious. I left the oil and salt out of the marinade and served with rice and vegetables instead of salad.

dale! December 16, 2002

Pardon me, but this is GOOD! Forget any stereotypes you might have about meat cooked to mush in curry powder: this is a solid chunk of seasoned grilled meat with fresh veggies. When the chicken is moved from the baking dish to the grill (we used the broiler) a lot of pan drippings remains, and I couldn't stand to throw it away, so I put it in a skillet and added some cornstarch/water paste to thicken it into delicious golden sauce for the rice. Easy to do and wonderful too!

Lavender Lynn February 19, 2009