Grilled lemon, yoghurt and cardamom chicken
|600 g||Chicken breasts, or thigh meat, skin on|
|½ cup||Plain unsweetened yoghurt|
|1 tsp||Ground cardamom|
|½ tbsp||Grape seed oil|
|2 tbsp||Cucumber, finely chopped|
|1 tbsp||Spiced vinegar|
|1 tsp||Brown sugar|
|1||Black pepper - ground, (1 grind)|
|1 cup||Plain unsweetened yoghurt|
|1 tbsp||Fresh mint, finely chopped|
|1 tbsp||Fresh coriander, finely chopped|
|1 tbsp||Lemon, juice|
|1 to taste||Salt|
|2 to serve||Lemons|
- Put the chicken in a bowl; add the yoghurt and ground cardamom then mix.
- Crush the cardamom pods with the flat side of a knife and add to the bowl. Add the salt, mix then leave in the fridge overnight or for at least 4 hours.
- Preheat the oven to 200C. Thinly slice the lemons, removing the pips. Remove the chicken from the marinade and lay in a shallow baking dish. Drizzle with the grapeseed oil then arrange the lemon slices on top. Bake for 20 minutes then let rest for 10 minutes before serving with fresh chutney and raita.
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