Spiced Indian Chicken

  • 245g natural yoghurt
  • 2 tbsp dried fenugreek leaves, crushed by hand
  • 1 tbsp garam masala
  • Pinch of cayenne pepper
  • 1 tsp cardamom powder
  • 25g tomato puree
  • 20g brown sugar
  • Pinch of salt and pepper
  • 1 clove garlic, chopped
  • 2 chicken thighs, skin and bone in
  • 2 chicken breasts, skin and bone in
1) Combine all the ingredients, except the chicken pieces, in a large bowl and mix well. Place the chicken pieces in a shallow dish and cover with the marinade. Cover with cling film and marinate in the fridge for 30 minutes.

2) When ready to cook, preheat a griddle to medium-high. Remove the chicken pieces from the marinade and place on the griddle. Griddle the chicken, basting and turning the pieces until they are done, about 15 to 20 minutes per side. The chicken is done when it is no longer pink.

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