Indian Charred BBQ Chicken

1. Flatten the chicken

Place the chicken breasts between two sheets of baking paper or cling film.

Gently flatten them with a rolling pin until they are an even thickness. This helps them cook faster and more evenly, so they stay juicy on the barbecue.

2. Make the marinade

Mix the Shemin’s Curry Paste with the plain yoghurt.

Add the brown sugar if using. This helps the chicken caramelise and gives it a lovely charred finish.

3. Coat the chicken

Spread the marinade over both sides of the chicken.

Set aside while you make the raita, or leave in the fridge for longer if you have time.

4. Make the cucumber raita

Grate the cucumber, then squeeze out as much water as possible.

Mix the cucumber with the yoghurt and a pinch of salt.

Keep chilled until ready to serve.

5. Cook the chicken

Cook the chicken on a hot barbecue for around 5 to 6 minutes on each side, until nicely charred and cooked through.

The chicken should be piping hot with no pink in the middle.

6. Warm the breads

Warm the Shemin’s Indian Breads on the barbecue for the last minute or two.

7. Serve straight away

Serve the charred chicken with cucumber raita, warm Indian breads, green salad leaves and a squeeze of fresh lime.