Tandoori-style Baked Chicken Breast with Melted Cheese

• 2 Chicken breast
• 2 clove Garlic (grated)
• 1 piece Ginger (grated)
• 3 tbsp Plain yoghurt
• 3 tbsp Ketchup
• 50 grams Japanese curry roux
• 5 tbsp Water
• 1 use as much (to taste) Easy melting cheese

1. Put the ingredient in a large heatproof glass bowl.
2. Cover with cling film and microwave at 600 W for 1-2 minutes.
3. Mix the roux well while it is still hot.
4. Add the ingredients to the bowl and stir.
5. Slice the chicken breast thinly into bite sized pieces.
6. Put the chicken breast and the mixed seasonings into a plastic bag.
7. Squeeze out the air from the bag and tie the bag.
8. Rest in the fridge for at least 3 hours.
9. Line a baking tray with baking paper.
10. Arrange the prepared chicken leaving a little space in between.
11. Sprinkle melting cheese over the prepared chicken.
12. Preheat the oven to 200C.
13. Bake for 20 minutes.
14. Spoon the melted cheese on the tray over the chicken.
15. It can also look appealing when baked in a oven-proof dish with cheese scattered on top.
16. In this case, arrange the chicken to overlap slightly, and bake at 180C oven for 30~40 minutes.
17. Remember to slice the chicken thinly, otherwise it may not cook through.

chicken, clove garlic, ginger, yoghurt, ketchup, curry roux, water, much

Taken from cookpad.com/us/recipes/144417-tandoori-style-baked-chicken-breast-with-melted-cheese (may not work)