A really tasty family dinner or great on BBQ


  • 4 (about 180g each) chicken breasts with the skin left on (use corn-fed chickens if available)

  • 175ml natural yoghurt

  • 1 tsp garam masala

  • 1 tsp grated ginger

  • 1 tsp crushed garlic

  • 2 small red chillies, seeds removed, finely chopped

  • 1 tbs chopped fresh mint

  • 1/4 cup chopped fresh coriander

  • 1/4 tsp turmeric

  • 1 tbs mild curry powder

  • 20ml (1 tbs) lime juice

  • Lime wedges, to serve

  • Pineapple salsa

  • 1/2 ripe pineapple, peeled, core and eyes removed, cut into 1cm cubes

  • 1 red onion, finely diced

  • 1 small red capsicum, seeds and core removed, finely diced

  • 1 small green capsicum, seeds and core removed, finely diced

  • 2 tbs chopped fresh coriander

  • 100ml rice wine vinegar

  • 2 limes, zested, juiced

  • 4 tbs caster sugar

  • 2 red chillies, seeds removed, finely diced


  • 1.


  • 2.

    Make a few deep cuts through each chicken breast and place in a non-metallic dish. Place yoghurt, garam marsala, ginger, garlic, chillies, mint, coriander, turmeric, curry powder, lime juice and 1 teaspoon salt in a food processor. Whiz to combine.

  • 3.

    Pour the mixture over the chicken breasts until they are well-coated and refrigerate overnight or for a minimum of 4 hours to marinate.

  • 4.

    Meanwhile, to make the pineapple salsa, place the pineapple, onion, capsicums and coriander in a bowl and set aside.

  • 5.

    Place vinegar, lime zest and juice, sugar and chillies in a small bowl. Stir to dissolve the sugar.

  • 6.

    Add the dressing to the pineapple salsa, then stir to combine. Cover and set aside.

  • 7.

    Preheat the oven to 240°C.

  • 8.

    Remove the chicken breasts from the marinade; discard marinade. Place on a rack over a roasting tray and bake in the oven for 20-25 minutes or until cooked through and the outside is lightly charred.

  • 9.

    Serve with pineapple salsa and lime wedges

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 229kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 17g
  • Carbohydrate 23g
  • Sugar 17g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Prep time includes marinating

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings