This is another beautifully balanced dish with a lovely combination of spices and flavours. It is a bit like Tandoori chicken but much more subtle without losing flavours. One of the great features of this dish is that subject to your tastes and preferences, simply by changing up what you serve the chicken with, you can end up with Mediterranean, Middle-Eastern or a dish from the sub-continent! How good and versatile is that!!??
Quick preparation and easy to cook – Martha loves cooking this dish for our family. The original recipe that I came across had skin on thighs but I prefer skinless and you will still get beautifully browned chicken thighs to serve!
The base recipe was in the Dish magazine a couple of years ago and I have very slightly tweaked it. A recommendation is to make the yoghurt mix half again or double the size – use what the recipe states for the cooking of the chicken and save the balance for use as a sauce – simply gently heat the balance in a pot for around 5 minutes stirring regularly
1/2 cup thick plain yoghurt
1 heaped tsp each smoked paprika and ground cumin – recipe says 1tsp but I like to be generous with flavour!
3/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/2 tsp chilli flakes
3 tbs olive oil
8 boneless, skinless chicken thighs/ approx. 1 kg
Salt and cracked pepper
Lemon wedges to serve
Couple of options: