Ingredients
For the chicken
- 8 whole chicken thighs, skinless and boneless, each cut into 3-4 pieces
- 2 cloves garlic, finely chopped
- 1 1/2 tbsp sweet paprika
- 40 gr. fresh ginger, finely chopped
- 1/8 tsp red pepper
- 3/4 tsp cardamom, ground
- 1 tsp cinnamon, powdered
- 1 tsp cloves, ground
- 40 ml olive oil
- 200 gr. strained yogurt
- 1 1/4 tsp salt, coarse
For the yogurt dip
- 100 gr. strained yogurt
- ¼ tsp cumin, ground
- Half a cucumber, diced
- Salt
- Pepper
- Olive oil
Instructions
For the chicken
- Place the chicken in a large bowl.
- In a mortar, place the garlic, paprika, ginger, red pepper, cardamom, cinnamon, cloves, olive oil, and mix very well until you have a paste.
- Pour the paste over the chicken, add the yogurt and salt, and mix so that the marinade covers everything.
- Cover the bowl with cling film and leave in the refrigerator for 8 hours or overnight.
- Heat the Lodge cast iron grill pan over medium heat.
- Add a little olive oil to the pan and grill the chicken on all sides.
- Cook for 10-12 minutes.
- Once cooked, place it on a platter.
For the yogurt dip
- Prepare the yogurt dip by placing all ingredients in a bowl and mixing well with a spoon.
- Serve our chicken with the yogurt dip, onion, and pita breads grilled in the Lodge grill pan.