4
Easy
20 minutes
10 minutes
Mix the chicken with the oil and lime juice, and season.
Arrange on an oiled grill pan then slide under a hot grill until just starting to char, just cooked and still moist, about 6 minutes on each side.
To make the raita: Lightly beat the yoghurt with a fork until smooth and creamy.
Add the salt, black pepper, cayenne pepper and cumin, and mix well. Add the remaining ingredients and mix again.
Serve with hot chicken, with basmati rice or steamed spinach on the side.
Cook's tip: you can first remove the chicken skin if you like.
