Moist Chicken Tikka Breasts

• 4 chicken breasts (about 400-500g)
• 6 teaspoons tikka paste
• 3 tablespoons natural yoghurt
• 1 tablespoon extra virgin olive oil
• fresh coriander (finely chopped)
• chili powder (Optional, adjust to preference)

1. Prick each chicken breast in several places using the prongs of a fork and make 3 diagonal slices on one side of each breast using a sharp knife.
2. Combine the rest of the ingredients into a bowl.
3. Rub the mixture into and onto each chicken breast and place in the fridge for as long as possible to marinade.
4. Retain the excess marinade in the fridge aswell.
5. Pre-heat grill on high heat, place chicken on grill and smother with half the excess marinade, grill for 8 minutes.
6. Flip over the chicken and smother with the rest of the marinade, grill for another 8 minutes.
7. To add a bit more flavour, sprinkle some more chopped corriander ontop.
8. Serve with rice or another indain sidedish such as bombay potatoes.

chicken breasts, tikka paste, natural yoghurt, extra virgin olive oil, fresh coriander, chili powder

Taken from www.food.com/recipe/moist-chicken-tikka-breasts-411767 (may not work)