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. 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! Don’t panic if the sauce curdles a bit, it will still be great to go!
The base recipe was in the Dish magazine a couple of years ago and I have very slightly tweaked it. Even if you are cooking for two, suggest that you cook the full recipe and enjoy the dish the next day or day after
1 1/2 cups thick plain yoghurt
2- 3 heaped tsps each smoked paprika and ground cumin – I like to be generous with flavour! If you want a more subtle flavour go 2
1 1/2 tsps ground turmeric
1/2 tsp ground cinnamon
1 tsp chilli flakes, less it you want it mild
6 tbs olive oil
8 boneless, skinless chicken thighs/ approx. 1 kg
Salt and cracked pepper
Lemon wedges to serve
Couple of options: