Tandoori-ish chicken with lime-pickled cucumber

calcium chicken recipes folate iron lime pickle pickled cucumber tandoori chicken vitamin c

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Source

Ingredients

4 large or 8 small chicken thighs, skin-on and bone-in

700ml full-fat natural yogurt

4 large garlic cloves, grated

1 thumb-sized piece of ginger, peeled and grated

1 heaped tbsp tomato purée

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground turmeric

1 tsp hot chilli powder

1½ tsp sweet smoked paprika

1 lemon, juiced

pilau rice, to serve

3 limes, juiced

1 tsp sugar

1 red chilli, finely chopped

1 large cucumber, halved, seeds removed and cut into half moons

½ small red onion, finely chopped

300ml Greek yogurt

½ tsp ground cumin

1 small bunch of coriander

1 small bunch of mint

pinch of sugar

Method

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.

For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.

Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.

Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.