Tandoori-Style Grilled Chicken Thigh

1. 1Pat the chicken thighs dry with paper towel and score the surface a few times with a sharp knife so the marinade soaks in.
2. 2In a bowl, mix together the Greek yoghurt, crushed garlic, grated ginger, tomato paste, cumin, coriander, turmeric, smoked paprika, a squeeze of lemon juice and a pinch of salt.
3. 3Coat the chicken thighs thoroughly in the marinade, cover, and leave in the fridge for at least 15 minutes (longer if you have time).
4. 4While the chicken marinates, thinly slice the cucumber and red onion, and roughly chop the mint. Toss together in a small bowl with a squeeze of lemon juice to make a side salad.
5. 5Heat a grill pan or frying pan with the olive oil over medium-high heat until hot.
6. 6Place the chicken thighs in the pan and cook for 6-7 minutes on the first side until well charred.
7. 7Flip and cook for another 6-7 minutes on the other side until the internal temperature reaches 74°C and no pink remains.
8. 8Take the chicken off the heat and leave it to sit for 5 minutes before slicing.
9. 9Plate the sliced chicken alongside the cucumber and red onion salad, with any remaining lemon cut into a wedge on the side.

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