Golden Biryani Yogurt Chicken Thighs

1. Make the spice paste

Blend the garlic, ginger, onion and chilli into a smooth paste.

2. Make the marinade

In a large bowl, mix the spice paste with the yoghurt, Shemin’s Biryani Pilau Spice Blend, Shemin’s Garam Masala Spice Blend, salt and lemon juice.

3. Marinate the chicken

Using a sharp knife, make 2–3 deep cuts in each chicken thigh.

Add the chicken to the marinade, making sure each piece is well coated and that the marinade is worked into the cuts.

Cover and refrigerate for at least 1 hour. For the best flavour, marinate overnight.

To cook in the air fryer

4. Air fry the chicken

Preheat the air fryer to 200°C. Cook the chicken for around 20 minutes, turning halfway through, until golden and cooked through. Air fryers can vary, so follow your own air fryer instructions and check the chicken as it cooks.

To cook on the BBQ or grill

4. Cook over medium-high heat

Cook the chicken over a medium-high heat, turning regularly, until golden, lightly charred and cooked through. Move the chicken to a slightly cooler part of the barbecue if the outside is colouring too quickly.

To cook under an oven grill

4. Grill the chicken

Place the chicken 15–20cm below the grill. Cook for 18–25 minutes, turning once halfway through, until golden, lightly charred and fully cooked.

Rest and serve

5. Check and rest before serving

The chicken should be piping hot all the way through with no pink in the middle. If using a thermometer, the thickest part should reach 75°C.

Leave the chicken to rest for 5 minutes before serving.

Serve with rice, salad, raita, warm Shemin’s Indian Breads or your favourite sides.