BBQ Chicken Steaks
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tbsp Italian mixed herbs
- • 2 tsp garlic granules
- • 2 tsp onion powder
- • 1 tsp sea salt
- • 1 pinch freshly ground black pepper
- • 3 skinless chicken breasts
- • 1/2 lemon (juice only)
- • 2 tbsp fat free natural yoghurt
- • low calorie cooking spray
- • 2 tsp Cajun seasoning
- • 2 tbsp tomato puree
- • 1/2 lime (juice only)
- • 2 tbsp fat free natural yoghurt
- • 3 skinless chicken breasts
- • low calorie cooking spray
- • 3 tsp paprika
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • 2 tsp garam masala
- • 11/2 tsp turmeric
- • 1 tsp ground ginger
- • 1 tsp garlic powder
- • 1 tsp salt
- • 1/4 tsp black pepper
- • 1/4 tsp cayenne pepper
- • 1/2 lemon, (juice only)
- • 2 tbsp fat free natural yoghurt
- • 3 skinless chicken breasts
- • low calorie cooking spray
Preparation Steps
Make the garlic and herb seasoning mix: mix together the Italian mixed herbs, garlic granules, onion powder, sea salt and black pepper.
Take 2 tsp of the garlic and herb seasoning mix and place in a medium bowl. Reserve the remaining garlic and herb seasoning mix in an airtight container for another day. Add the lemon juice and fat free natural yoghurt and mix well.
Place one of the chicken breasts on a chopping board, with the thick part furthest away from you. Slice through horizontally, but don't slice all the way through, but open out and flatten slightly. Repeat with the remaining 2 chicken breasts.
Add the flattened chicken breasts to the marinade in the bowl and coat well. Cover and place in the fridge for 1 hour, or until ready to cook.
Pre-heat the BBQ. Remove the marinated chicken from the bowl and spray with low calorie spray. Cook on the preheated BBQ for about 8 minutes, turning halfway through. Check with a food probe thermometer to ensure the chicken has reached 75ºc for 2 minutes. Make sure there is no pinkness before serving.
Mix together the Cajun seasoning, lime juice, tomato puree and fat free yoghurt in a medium bowl.
Place one of the chicken breasts on a chopping board, with the thickest part furthest away from you, Slice through horizontally, but don't slice all the way through, but open out and flatten slightly. Repeat with the remaining 2 chicken breasts.
Add the flattened chicken breasts to the marinade in the bowl and coat well. Cover and place in the fridge for 1 hour, or until ready to cook.
Pre-heat the BBQ. Remove the marinated chicken from the bowl and spray with low calorie cooking spray. Cook on the preheated BBQ for about 8 minutes, turning halfway through. Check with a food probe thermometer to ensure the chicken has reached 75ºC for 2 minutes. Make sure there is no pinkness before serving.
Make the tikka seasoning mix: mix together the paprika, ground cumin, ground coriander, garam masala, turmeric, ground ginger, garlic powder, salt, black pepper and cayenne pepper.
Take 2 tsp of the tikka seasoning mix and place in a medium bowl. Reserve the remaining tikka seasoning mix in an airtight container for another day. Add the fat free yoghurt and lemon juice and mix well.
Place one of the chicken breasts on a chopping board, with the thickest part furthest away from you. Slice through horizontally, but don't slice all the way through, but open out and flatten slightly. Repeat with the remaining 2 chicken breasts.
Add the flattened chicken breasts to the marinade in the bowl and coat well. Cover and place in the fridge for 1 hour, or until ready to cook.
Pre-heat the BBQ. Remove the marinated chicken from the bowl and spray with low calorie spray. Cook on the preheated BBQ for 8 minutes, turning halfway through. Check with a food probe thermometer to ensure the chicken has reached 75ºC for 2 minutes. Make sure there is no pinkness before serving.