The simplest way to get bold Indian flavour onto grilled chicken: a quick yoghurt marinade built on KABO Curry Masala. The yoghurt tenderises, the blend does the seasoning, and ten minutes of marinating is all it takes.
What You Need
- 3 medium chicken breasts
- 2 tbsp KABO Curry Masala
- 2 tbsp oil
- Juice of one lemon
- 2 tbsp yoghurt
- Salt (if needed)
Method The Kabo Grill Method
- Make a simple marinade of the yoghurt, KABO Curry Masala, lemon juice and oil.
- Coat the chicken and marinate for 10–15 minutes.
- Grill on a flat pan, in the air fryer, or in your oven until the meat is cooked through and coloured on the outside.
- Rest briefly, slice and serve.
Serve It With
Quinoa (cook it, then add a squeeze of lemon juice) and grilled zucchini or broccoli.
Chef's Tip
Add some crispy shallots on your Quinoa and a side of yoghurt with crispy chilli on top.
