Weeknight chicken dish served with naan bread, mango chutney and a cucumber salad.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Indian

    Indian Spiced Chicken

    Recipe Information

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    4 x Chicken Breasts

    1 x tsp Ground Cumin

    1 x tsp Curry Powder

    25ml Lemon Juice

    100g Salted Butter – at room temperature

    1 x 260g Pack Plain Naan Bread

    100g Cucumber

    50g Greek Yogurt

    1 x tsp Mint Sauce

    80g Mango Chutney

    Black Pepper


    Mix the ground cumin, curry powder, lemon juice and butter together and season with some black pepper.

    With a sharp knife cut some criss crosses in the chicken breasts on both sides, make sure you don’t cut straight through.

    Put the butter mix in a small metal container on the BBQ to allow the butter to melt.

    BBQ the chicken breasts, brushing with the butter as you cook for 6 to 7 minutes on each side.

    Meanwhile, chop the cucumber finely – mix with the yogurt and the mint sauce in a bowl.

    Cut the naan breads in half and place on the BBQ to warm through.

    Serve each chicken breast ontop of a slice of the naan bread alongside the chutney and raita.