40 minutes (not including marinating)
To make the marinade: Mix the garlic, ginger, lemon juice and garam masala into the natural, fat free yoghurt.
Using a sharp knife, make some cuts along the chicken breasts to allow the marinade to penetrate.
Cover the chicken in the marinade and place in a covered dish in fridge. Leave for at least 2 hours, preferably overnight.
Cook the chicken on high heat for 35 minutes.
Additionally, finely chop a quarter of an onion add it to a couple of tablespoons of yoghurt, along with a teaspoon of chopped mint to make a tasty accompaniment.
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