A beautiful blend of spices, lemon and yoghurt that's mildly spicy and exactly what you'd get in your local Indian restaurant.
4skinless chicken thigh joints
1large zip-lock bag.
For the marinade
320gnatural yoghurtlactose free or dairy free if needed
1tspgarlic-infused olive oil
For the garnish
A wedge of lemon
A little extra yoghurt
Remove the skin from your chicken thigh joints if they have any. You can do this simply by firmly holding the joint on a chopping board and peeling it back with your other hand. Place these into a zip-lock bag.
Grab a medium sized mixing bowl and mix up all the marinade ingredients until smooth. Pour this into the zip-lock bag.
Mix the marinade around in the zip-lock bag so that all the chicken is well coated. You can leave this anywhere from 1 hour to 24 hours in the fridge. The longer the better obviously, but I leave mine for an hour.
Preheat your oven to 200c.
Place the marinated chicken onto a baking tray. Leave most of the marinade in the back and dispose of it - if the chicken it too thickly coated with the marinade, it'll form an unwanted layer. We just want a nice, thin layer of marinade on the chicken.
Place it in the oven for 30-35 minutes. Make sure you use your Thermapen to check that it's 75c in the middle (make sure it's not touching a bone).
Serve up with rice, fresh chives, a wedge of lemon and some more yoghurt. Put a little pepper over your rice and enjoy!
* You could use any cut of chicken for this it would just change the cooking time.