Make the marinade-Place the diced chicken in a large bowl, add all the above ingredients, stir it together and refrigerate for at least three hours or overnight for a full bodied flavourful finish.

Make the sauce-Heat a large saucepan (you’ll be adding the chicken later to this pan), melt the butter and gently fry the garlic and chili for a minute until fragrant. Now add the cardamom pod, cloves and the other ground spices (take a couple of seconds to smell the aroma!) for a minute just to cook the spices. Finally add the tomato paste, lemon juice and stir all the ingredients until well mixed. Remove from the heat and put to one side until you’re ready for the final assembly.

Grilling the Chicken

Set your BBQ to cook indirectly, light ¾ full chimney of coals to achieve 200c. While the coals are getting ready, decant the chicken thighs onto parchment lined convection trays. Alternatively, pre-heat your grill, top temperature and cook until browned on both sides, before adding to the sauce- add the juices too!

Decant the coals once ready and allow the BBQ to reach the desired temperature. Place the tray of chicken along the center of the grill. For additional smoky flavour, add a handful of soaked wood chips to each charcoal pile. Place the lid on and cook the chicken for 10- 15 minutes until it firms up slightly. Remove the chicken using togs and place directly over the coals to char them slightly all over.

Test the core temperature of the chicken, it should be around 55-60c. Remove from the BBQ

To finish-Add the chicken to the sauce, stir in the cream and lemon juice and simmer very gently for 25 minutes. Taste to check the seasoning, add a little salt if needed, sprinkle with coriander.

Serves 4



900g skinless, boneless chicken thighs, trimmed

2 large cloves garlic, chopped and pasted with 1 level teaspoon sea salt

1 tablespoon chopped ginger

1 rounded teaspoon Kashmiri Chilli powder

2 teaspoons lemon zest and 2 tablespoons lemon juice

1 heaped teaspoon garam masala

1 heaped teaspoon turmeric

1 heaped teaspoon of freshly toasted and ground cumin

150ml Greek style yoghurt

 The Sauce

75g butter

3 large garlic cloves, finely chopped

Spice blend

2 cardomom pods

3 cloves

2 teaspoons freshly toasted and ground coriander

2 teaspoons garam masala

2 teaspoons turmeric

2 teaspoons kashmiri chilli powder

500ml whizzed tinned tomatoes

1-2 tablespoons lemon juice

To finish

200ml double cream

2 tablespoons lemon juice

1 tablespoon chopped coriander