1 kilo Chicken thighs – bone in
Tbsp cumin seeds
1/2 tbsp fennel seeds
1/2 tbsp coriander seed
1/2 cinnamon stick
1/4 tbsp fenugreek seed
Tsp garlic powder
1/2tbsp smoked paprika
10 cardamon pods
5 cloves garlic
Ginger – good chunk
2 medium red chillies (with seeds)
Natural yoghurt – small punet
Big clove of garlic
Squeeze of lemon
Mint- a few leaves
Chilli sauce ( sriracha for us every time!)
Some lettuce leaves
Red chilli medium
Our local corner shop does a great one, but make your own if you want.
Puree garlic, ginger, chilli, oil & lime
Meanwhile toast the whole spices then grind them. Combine this, the powdered spices and the puréed aromatics. You want a sloppy marinade that will happily coat the chicken. Loosen with more oil if you need to.
Rub marinade into the thighs, getting it right under the skin.
Leave in fridge for 24 hours.
THE NEXT DAY
Wipe off excess marinade from the chicken and BBQ until slightly charred and just done (if you’re not bbq-ing obviously you can roast these, but might be worth starting in a fierce pan to give you a bit of char.)
Purée the garlic clove, a little salt, yoghurt, lemon juice & mint leaves for “garlic sauce”.
Thinly slice the cabbage and both pickled. Take leaves from coriander.
Thinly slice 1/2 a red onion, the fresh red chillies and squeeze over lime juice and a dusting of salt. Leave for at least 15 mins to take the burn out.
We also had some grated cheddar cheese. I know, not authentic and greedy, but I am the Greedy Rat…..