You can prep this recipe in the morning and the marinade will work its magic throughout the day and then around 45 mins before dinner time I just pop the chicken thighs into a hot oven and serve the juicy, aromatic chicken with our Indian bread, some cucumber raita and a quick chopped salad. This recipe is also great on the BBQ and you can also skewer the chicken and add in vegetables like onions, mushrooms and courgettes.
800g chicken breast fillets or thighs
3 tbsp natural yogurt
1 tbsp tomato puree
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
1 tbsp olive or sunflower oil
1 tsp salt
1 tbsp lemon or lime juice
4 to 6 strands of saffron (optional)
Tips:
1 – For a different flavour, add one teaspoon of Shemin’s Garam Masala into the marinade.
2 – Try this recipe with our Goan, Massaman and Seafood Curry Paste too. It works beautifully.
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Christine Solly –
fabulous, now become family favourite