Indian Chicken with Spiced Yoghurt

Ingredients

• 8 large chicken thighs (boneless like those for shish tawook) - أوراك الدجاج
• For the chicken marinade:
• 11/2 tablespoon yoghurt - زبادي
• 2 tablespoon vinegar - خل
• 11/2 teaspoon salt (or to taste) - ملح
• 1/2 teaspoon black pepper - فلفل أسود
• 11/2 teaspoon turmeric - كركم
• 1 teaspoon garlic powder - بودرة ثوم
• 1/4 teaspoon ground cardamom - حبهان مطحون
• 1 teaspoon garam masala - جاراماسالا
• 1/2 teaspoon ginger powder - بودرة جنزبيل
• 1/2 teaspoon ground coriander - كسبرة ناشفة
• 2 large bay leaves - ورق لاورا
• 2 tablespoon olive oil (plus an extra drizzle for cooking) - زيت زيتون
• 2 medium lime - ليمون بلدي
• For the yoghurt topping:
• 250 ml yoghurt (one measuring cup) - زبادي
• 1 medium cucumber - خيار
• 1/2 teaspoon dried mint - نعناع مجفف/ ناشف
• 1/2 teaspoon ground coriander - كسبرة ناشفة
• 1 small garlic clove (minced) - فص ثوم
• salt and pepper (to taste) - ملح و فلفل

Step by step

1. Mix all chicken marinade ingredients together, except lime, and rub the chicken with the marinade. Refrigerate for at least 3 hours and for best results overnight.
2. To prepare the raita, grate one cucumber. Sprinkle it with a little salt, then place it in a sieve and use the back of the spoon to lightly squeeze out the water from the grated cucumber. Mix the cucumber with the yoghurt and add the rest of the ingredients. Refrigerate until serving time.
3. To cook the chicken, heat a large pan, add a drizzle of olive oil and cook the chicken on one side for a couple of minutes or until golden and half-way cooked then turn over on the other side, squeeze some lime juice (it will sizzle and smell delicious) and leave to cook until cooked through. Cook in batches in order not to overcrowd the pan.
4. Transfer the raita to a serving bowl and garnish with ground coriander and mint, and serve with the chicken and yellow rice.