Saffron dahi murg with kachumber

SERVES 4

200 gm natural Greek-style yoghurt

½ onion, coarsely chopped

4 garlic cloves Finely grated rind of

1 lemon, plus lemon wedges to serve

2 tsp each ground cumin and ground coriander

¼ tsp saffron threads

½ tsp smoked paprika, plus extra to serve

8 chicken thigh cutlets (250gm each), bone in, skin on Olive oil, for drizzling Steamed basmati rice, pappadums and baby coriander leaves, to serve KACHUMBER

250 gm baby heirloom tomatoes, halve

3 medium Lebanese cucumbers, halved lengthwise, chopped

1 red onion, chopped Juice of

1 lemon

1 Process yoghurt, onion, garlic, lemon rind and spices in a food processor to combine. Transfer to a large bowl, add chicken and massage to coat; cover and marinate at room temperature for 15 minutes, alternatively if time permits marinate for 2-3 hours in refrigerator.

2 Meanwhile, place all kachumber ingredients in a bowl, season and toss to combine. Set aside until ready to use. 3 Preheat oven to 200°C. Wipe off excess marinade from chicken and place skin-side up on a baking tray lined with baking paper. Drizzle with oil and roast until golden brown and cooked

(35 minutes). Rest chicken covered loosely with foil for 10 minutes before serving.

4 Arrange chicken on a platter then scatter over baby coriander leaves and smoked paprika. Serve with kachumber, basmati rice and pappadums.