2 cups whole milk 1â „2 cup yogurt 2 tablespoons lemon juice 2 tablespoons ground cumin 1 tablespoon smoked paprika 1 teaspoon ground coriander 1â „2 teaspoon turmeric 1 tablespoon cayenne pepper
7-8 cloves garlic, grated 2 tablespoons grated ginger 2 split chicken breasts 100g butter 2 tablespoons freshly chopped cilantro 4 limes, quartered
1 Prepare the chicken by slicing into each piece so as to allow the yogurt marinade to seep in and tenderize it. 2 In a large bowl, add the yogurt, lemon juice, ginger and garlic, plus all of the spices. Mix well and remove any lumps. 3 Add the chicken and mix to fully combine. Cover and place in refrigerator to marinate for minimum 4 hours to overnight. 4 Preheat the oven to 400° F. Place the chicken with the yogurt sauce into a deep oven-safe dish. 5 Cover with a lid, or foil with holes poked in the top. Bake for 30 minutes then move the meat around with a spoon. Bake for an additional 30 minutes, uncovering the dish for the last 5-10 minutes of baking only. 6 Remove the meat from the dish and the yogurt sauce and place on a separate tray to broil or use the broil setting on your oven to sear the meat, about 3-5 minutes per side. 7 Serve with fresh naan bread, sliced onions, cilantro, limes and a yogurt sauce on the side for dipping.