Ingredients
- whole chicken thighs 8
- natural yogurt 150ml
- madras or other curry paste 2 tbsp
- ground turmeric 2 tsp
- mild chilli powder 1 tsp
- lemon ½, juiced
- naan, roti or chapatis warmed to serve
SALAD
- tomatoes 4, diced
- cucumber ½, diced
- red onion ¼, diced
- lemon a squeeze of juice
YOGURT MINT SAUCE
- natural yogurt 100ml
- mint sauce 2 tsp
Method
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Step 1
Remove the skins from the thighs (for a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards). Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.
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Step 2
Put the yogurt, curry paste, spices and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (even better if you can leave a bit longer).
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Step 3
Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and put in the oven for 40-50 minutes or until cooked through and charring at the edges.
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Step 4
While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yogurt and mint sauce, and season. Serve the chicken with the salad, sauce and warm bread, if you like.
Nutritional Information
- Kcals 278
- Fat 13.9g
- Saturates 3.9g
- Carbs 10.1g
- Sugars 9.6g
- Fibre 2.3g
- Protein 27g
- Salt 0.8g