×
Indian Spiced Yoghurt Grilled Chicken Thighs with Pickled Cucumber Salad | DonalSkehan.com, Great dish that's easily adaptable.
  • light-meals

Indian Spiced Yoghurt Grilled Chicken Thighs with Pickled Cucumber Salad

August 24

This yoghurt based marinade slathered over a whole chicken, cooked on a trivet of onion slices and baked in the oven in a casserole is a wonderful Autumn dish while used to coat chicken pieces it makes for a light summer dish. This cucumber pickle will sit happily for a week in a jar covered in the fridge- add to salads and sandwiches.

  • serves Serves 4
  • time 90 mins

Method

  1. 1. For the cucumber pickle, In a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallot and add the thin slices of cucumber. Cover and leave in the fridge for at least 2 hours or overnight.
  2. 2. To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, oil and yogurt in a large bowl and season with salt and pepper.
  3. 3. Add the chicken to the mix and leave to marinate for at least 4 hours, or up to 24 hours is best.
  4. 4. Once ready to cook, add the broccoli to a small mixing bowl and toss in oil to coat and season generously with sea salt and ground black pepper.
  5. 5. On a griddle pan or BBQ on high, cook the chicken skin side down for 6-8 minutes either side until cooked all the way through.
  6. 6. Add the broccoli to the pan or grill and cook for 6 minutes, turning regularly until tender.
  7. 7. Arrange the chicken pieces on a serving platter with the charred broccoli and cucumber slices.

Rate this recipe

Average rating 3.3 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Ingredients

1-2 tbsp rapeseed oil

8 free range chicken thighs, skin on, deboned

8 oz tenderstem broccoli

Sea salt and ground black pepper

For the cucumber pickle:

1 cucumber, thinly sliced on the diagonal, on a mandolin

4 tbsp cider vinegar

4 tbsp caster sugar

1/2 tbsp salt

1 small shallot, very thinly sliced

For the marinade:

2 large garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp hot paprika

1 tbsp ground turmeric

2 tbsp rapeseed oil

8 fl oz natural yogurt

sea salt and freshly ground black pepper

1-2 tbsp rapeseed oil

8 free range chicken thighs, skin on, deboned

250g tenderstem broccoli

Sea salt and ground black pepper

For the cucumber pickle:

1 cucumber, thinly sliced on the diagonal, on a mandolin

4 tbsp cider vinegar

4 tbsp caster sugar

1/2 tbsp salt

1 small shallot, very thinly sliced

For the marinade:

2 large garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp hot paprika

1 tbsp ground turmeric

2 tbsp rapeseed oil

250ml natural yogurt

sea salt and freshly ground black pepper

You'll Need

Bowl x 2

Small bowl

Griddle pan