Serves 4

4 chicken fillets, skinless
250g Jalna Fat Free Natural Yoghourt
1 onion, chopped
2 Tablespoons oil
2 cloves garlic, crushed
2 tablespoons ground cumin
200g Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt
Salt and pepper
2 tablespoons chopped fresh coriander

• Dip the chicken fillets in the Jalna Fat Free Natural Yoghourt until well coated, cover and let them marinate in the refrigerator for 3–4 hours. 
• Heat the char-grill. Brush the yoghourt from the chicken fillets and discard it. Dry the chicken pieces on paper towels, then grill them, until very brown and no pink juices run out when pierced with a fork. Allow 15–20 minutes, turning them once.
• Meanwhile, fry the onion in the oil until soft and starting to brown. Add the garlic and ground cumin and continue cooking over medium heat 2–3 minutes, stirring constantly.
• Puree the onion mixture with the 200g of Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt in a food processor or blender. Season with salt and pepper. Stir in the fresh coriander, then heat the mixture gently in a small saucepan. Taste the sauce for seasoning and keep warm.  
  Note: Do not boil the sauce.
  
• To serve: Pile the chicken onto a serving dish and spoon the sauce over. The dish may be served hot or at room temperature.