Indian spiced chicken
These bite-sized chicken tender pieces are marinated in Indian spices and yoghurt. So simple but full of flavour, they're perfect for a midweek dinner, barbecues or entertaining at lunch time
Ingredients
- 1 kg chicken thighs de-boned and no skin
- 3 garlic cloves peeled
- 1-2 green chillies add more or less depending on your taste
- 1 cm fresh ginger skin removed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper omit if making for kids
- 4-5 tbsp natural or Greek yoghurt
- sea salt
- white pepper
- 1 handful of fresh coriander to serve
Instructions
- Cut your chicken thighs into large bite-sized chunks and place in a large bowl
- Using a small blender/mini chopper, place the garlic, ginger, and all the spices into it, as well as a good pinch of sea salt and pepper. Put 1 tbsp of yoghurt in and then blend together to form a smooth paste. If you don't have a mini blender, you can mix all the ingredients by hand and finely chop the garlic, ginger and chilli.
- Pour the marinade over the chicken and add the rest of the yoghurt. Combine well, cover the bowl and place in the fridge. Let the meat marinate for at least 30 mins, but the longer the better. I leave this overnight on occasions and the flavour is much more intense and the meat more tender.
- Before cooking the chicken, preheat the oven to around 180°c (300°F) and line a baking tray with baking paper (this stops the chicken from sticking).
- Place the chicken pieces onto the tray making sure they are evenly spread out and bake in the oven for around 25 minutes. There is no need to turn the chicken while cooking but keep an eye on them as they can brown quickly. Check, too, that the chicken is cooked properly. You can do this by cutting open one of the pieces to check if you're not sure.
- Serve hot alongside flatbread, pitta or tortilla wraps and cucumber or mint raita, with chopped coriander as a garnish. Don't fancy bread? Serve the chicken with rice and salad or even with potatoes or chips. They are hugely versatile.
Video
Notes
Kid-friendly adaptation: You can make this Indian yoghurt marinated chicken without chilli and cayenne pepper. The spices still add enough flavour to make kids' tastebuds sing - but without the heat
Nutrition
Calories: 440kcal