- 500 g Chicken Breast Fillets
- 50 g Natural Yogurt
- 50 g Red Tandoori Curry Paste
Mix the marinade in a zip and seal bag. Add the chicken and let it marinate in the fridge for about 4 hours.
Heat the oven on grill to 275 °. Sear the chicken for about 1 minute under the grill.
Put the chicken on baking parchment, on a baking tray and cook in the upper part of the oven until it is coloured.
Lower the heat to 150 ° and cook for a further 10 minutes.