RecipePrep10 minsCook20 minsServes4DifficultyEasy
Ingredients
- 2 tbsp Sun & Spice Signature Curry Blend
- 0.5 tsp Sun & Spice Bold Black Pepper
- 4 chicken thighs or drumsticks
- 150g natural yoghurt
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, crushed
- 1 tsp salt
Products Used
Method
- In a large bowl, combine the yoghurt, olive oil, lemon juice, garlic, Signature Curry Blend, Bold Black Pepper, and salt. Mix until smooth.
- Score the chicken pieces with a sharp knife to help the marinade penetrate. Add to the bowl and coat thoroughly.
- Cover and marinate in the fridge for at least 30 minutes, or ideally up to 4 hours for maximum flavour.
- Preheat a grill, barbecue, or oven to 200°C (400°F). Cook the chicken for 18-20 minutes, turning halfway, until charred on the outside and cooked through.
- Rest the chicken for 5 minutes before serving. The juices will redistribute, keeping the meat succulent.
Tips
- Yoghurt tenderises the chicken while the curry blend infuses it with deep, aromatic spice flavour.
- The marinade works equally well on lamb chops, paneer, or firm tofu for a vegetarian option.
- Score the chicken deeply so the marinade reaches the centre and seasons the meat evenly.
Serving Suggestions
Serve with a crisp green salad, warm flatbread, and a dollop of mint yoghurt. This chicken is also excellent sliced and stuffed into pittas with pickled red onion and salad leaves.
