FOR THE CHICKEN
- 3 x Lilydale Free Range Chicken Breasts
- ¼ cup full-fat Greek yoghurt
- Juice of 1 lemon
- 2 tsps ginger garlic paste
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp sweet paprika
- ½ tsp turmeric powder
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 tbsp kasoori methi
- 2 tsps flaky salt
- ¼ tsp crushed black pepper
- ¼ tsp crushed black pepper
- 6 cloves
- 1 tbsp olive oil
FOR THE BEETROOT SAUCE
- 1 large beetroot, boiled for 25 mins, peeled and chopped
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 1 tsp ground cumin
- Pinch of salt
- ½ cup warm water
FOR THE MINT SAUCE
- ½ cup full-fat Greek yoghurt
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- ½ green cayenne chilli
- 1 tsp flaky salt
- 1 tsp sugar
- 1 tsp ground cumin
TO SERVE
- Roti or rice
- Lemon wedges
- Sliced pickled onion, coriander, and mint leaves, as garnish
