3 plain yogurts
Tikka paste (found in supermarkets or in stores offering exotic products)
4 chicken fillets (one per person)
Cut the chicken fillets into 3 pieces. Mix 8 teaspoons of tikka paste with 3 plain yogurts. Put the cut fillets in the mixture and marinate for at least 3 hours.
If you do not have tikka paste, fry two or three onions in oil with four tablespoons of tikka curry powder (it is bright red).
Place the fillets on the oven plate (without the marinade, but without wiping the pieces either). Cook for 15 to 20 minutes in grill mode.
Serve with raw vegetables, chutney and mixed yogurt and fresh mint sauce.
1 Wooden spoon
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