RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 500g Coles Greek yoghurt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, finely grated
  • 1 tablespoon fresh ginger, finely grated
  • 2 teaspoons sweet paprika
  • 1 teaspoon garam masala
  • 1 teaspoon Coles ground cumin
  • 1 teaspoon Coles ground turmeric
  • 1 teaspoon Coles ground coriander
  • 1/2 teaspoon chilli powder
  • Sea salt to season
  • 12 large Coles boneless, skinless RSPCA approved chicken thighs
  • 3 tablespoons mango chutney (from a jar)
  • 2 Lebanese cucumber, sliced into thin ribbons
  • 2 tablespoons fresh dill, sprigs picked

Pickled onions:

  • 2 small red onions, peeled, sliced
  • 1 teaspoon sea salt flakes
  • 1/3 cup red wine vinegar
  • 1 tablespoon sugar

 

METHOD :

  • To pickle the onions, place the onions in a small bowl and add in the salt, vinegar and sugar. Mix to dissolve the sugar and set aside for 20 minutes to pickle.
  • Meanwhile, pre heat the oven to 180 degrees C. Place 250g of the yoghurt into a bowl and whisk in the lemon juice, garlic, ginger, paprika, garam masala, cumin, turmeric, coriander, chilli and sea salt until well combined. Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined shallow oven tray. Bake the chicken for 35-40 minutes, or until golden and cooked through. Remove chicken from the oven and dollop over the remaining yoghurt, mango chutney, cucumber ribbons and dill. Drain the onions from the pickling liquid and scatter over the top of the chicken. Serve warm with steamed basmati rice and steamed greens.
  • *Mango chutney is from the Indian section of supermarkets.
  • *For a cheats short-cut, you can use store bought tandoori paste and simply mix it into the yoghurt, omitting the spices and aromatics from the recipe!

Our friends from Wine Selectors suggest that a Pinot Gris or a Rose would be perfect matches for this dish.

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