Moist Chicken Tikka Breasts - cooking recipe

Ingredients

4 chicken breasts (about 400-500g)
6 teaspoons tikka paste
3 tablespoons natural yoghurt
1 tablespoon extra virgin olive oil
fresh coriander (finely chopped)
chili powder (Optional, adjust to preference)

Preparation

Prick each chicken breast in several places using the prongs of a fork and make 3 diagonal slices on one side of each breast using a sharp knife.
Combine the rest of the ingredients into a bowl.
Rub the mixture into and onto each chicken breast and place in the fridge for as long as possible to marinade.
Retain the excess marinade in the fridge aswell.
Pre-heat grill on high heat, place chicken on grill and smother with half the excess marinade, grill for 8 minutes.
Flip over the chicken and smother with the rest of the marinade, grill for another 8 minutes.
To add a bit more flavour, sprinkle some more chopped corriander ontop.
Serve with rice or another indain sidedish such as bombay potatoes.