Chicken breast indian

Chicken breast indian

Chicken breast Indian is gratinated with a spicy yogurt sauce. Place chicken breast in a flat bowl. Season yoghurt with freshly grated ginger, finely diced chilli pepper, coriander, turmeric, cumin and cayenne pepper. Stir the white wine vinegar and Tabasco into the yoghurt. Round off with freshly ground pepper, salt and garlic. Pour yoghurt sauce over the chicken breast and leave in the fridge for approx. 2 hours. Rinse zucchini, dry, cut into slices and place in a baking dish. Season with salt and pepper. Remove chicken breast from marinade and place on zucchini. Chicken breast Indian in the preheated oven, at 200° convection oven about 25-30 minutes on the middle rail toast. Basmati rice and mango chutney are enough.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
508 kcal
80 g
31 g
8 g

(C)opyright by Marions Kochbuch