1 table spoon of ginger paste, 1 tablespoon of garlic paste, 1teaspoon of red chili powder, a dash of rosemary, a dash of thyme and oregano with a pinch of salt was mixed together as a paste. It was rubbed on all sides of the breast evenly and nicely and left to rest for one movie length (about ten minutes).
In the mean time took one red onion and finely diced slivers and kept them aside. About 15 curry leaves, fresh and a deep green were ripped from the stem. My Mise En Place ( I love throwing some jargon to make this very simple dish look exotic and for those of you who don’t know this, there is always the Larousse Gastronomique or Google, you just don’t get free recipes without having to do something, even if it’s looking up a word )