4 green chillies
1 teaspoon ground turmeric
2 tablespoons whole coriander seeds
2 teaspoons ground coriander
2 large handfuls of chopped coriander
2 teaspoons garam masala
6 garlic cloves
1 small onion, roughly chopped
1 tablespoon grated ginger
1 tablespoon natural yoghurt
2 tablespoons lemon juice
4 tablespoons mild olive oil
1 teaspoon salt
450g diced boneless chicken breast goujons or mini fillets
〉〉 Place all the ingredients except the chicken in a blender or grinder and whizz to a thick paste. Massage the chicken with the paste, cover and marinate in the fridge for at least four hours.
〉〉 Preheat the oven to gas mark 4/180ºC/375ºF. Shake off any excess marinade and place the chicken on a baking tray. Roast for 30 minutes, turning over halfway through. Serve immediately or eat cold.