FAST
VEGETARIAN
GLUTEN FREE
DAIRY FREE
Saffron dahi murg with kachumber
SERVES 4
200 gm natural Greek-style yoghurt
½ onion, coarsely chopped
4 garlic cloves Finely grated rind of 1 lemon, plus lemon wedges to serve
2 tsp each ground cumin and ground coriander
¼ tsp saffron threads
½ tsp smoked paprika, plus extra to serve
8 chicken thigh cutlets (250gm each), bone in, skin on Olive oil, for drizzling Steamed basmati rice, pappadums and baby coriander leaves, to serve
KACHUMBER
250 gm baby heirloom tomatoes, halve
3 medium Lebanese cucumbers, halved lengthwise, chopped
1 red onion, chopped
Juice of 1 lemon
Process yoghurt, onion, garlic, lemon rind and spices in a food processor to combine. Transfer to a large bowl, add chicken and massage to coat; cover and marinate at room temperature for 15 minutes, alternatively if time permits marinate for 2-3
