- 8 chicken thighs, on the bone, skin removed
- 2 tbsp lemon juice, plus wedges to serve
- large knob of butter, to serve
For the marinade
- 125g pot full-fat plain yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 fat garlic cloves
- thumb-sized piece ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ - ¾ tsp red chilli powder
- 1 tsp cumin powder
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tbsp vegetable oil
Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone – this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.