Juicy bone-in chicken thighs marinated in yoghurt, garlic, ginger, chilli, Shemin’s Biryani Pilau Spice Blend and Shemin’s Garam Masala Spice Blend then cooked until golden, tender and full of flavour.
These Golden Biryani Yogurt Chicken Thighs are simple, aromatic and packed with flavour. The yoghurt helps keep the chicken beautifully tender, while Shemin’s Biryani Pilau Spice Blend, Shemin’s Garam Masala Spice Blend, garlic, ginger, chilli and lemon give the marinade a warm, fragrant depth.
Cook them in the air fryer, on the barbecue or under the grill for an easy dinner that works all year round. Serve with rice, salad, raita, warm Shemin’s Indian Breads or your favourite sides.
15
20
4
4 tbsp full-fat or Greek yoghurt
2 tsp Shemin’s Biryani Pilau Spice Blend
1 tsp Shemin’s Garam Masala Spice Blend
1 tsp salt
Juice of ½ lemon
5 garlic cloves
1-inch piece fresh ginger, peeled
1 small onion, roughly chopped
1 whole chilli, seeds left in for extra heat or removed for a milder flavour
4 bone-in 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.
Use full-fat or Greek yoghurt
This gives the richest flavour and helps keep the chicken tender.
Cut into the chicken
Making deep cuts helps the marinade flavour the chicken properly and helps it cook more evenly.
Marinate overnight if you can
One hour works well, but overnight gives a deeper, more rounded flavour.
Adjust the chilli
Leave the seeds in for more heat, or remove them for a milder, family-friendly version.
Watch the heat
If cooking on the barbecue or under the grill, keep an eye on the chicken so the yoghurt marinade chars nicely without burning.
Check the chicken is fully cooked
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.
Let it rest
Resting for 5 minutes helps keep the chicken juicy before serving.
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