KEY POINTS:
Serves 4
600g chicken breast or thigh meat, skin on
½ cup plain unsweetened yoghurt
1 tsp ground cardamom
3 cardamom pods
2 tsp salt
½ Tbs grapeseed oil
Chutney
1 small onion
1 firm tomato
½ red capsicum
2 Tbs finely chopped cucumber
1 Tbs spiced vinegar
1 tsp brown sugar
Grind of black pepper
½ tsp salt
Finely chop the onion, tomato and capsicum. Mix with the cucumber, vinegar, sugar and seasoning. Leave for 1 hour before serving.
Raita
1 cup plain unsweetened yoghurt
1 Tbs finely chopped fresh mint
1 Tbs finely chopped fresh coriander
1 Tbs fresh lemon juice
Salt to taste
Mix the ingredients together and serve
1 or 2 lemons, depending on size
1 Put the chicken in a bowl; add the yoghurt and ground cardamom then mix.
2 Crush the cardamom pods with the flat side of a knife and add to the bowl. Add the salt, mix then leave in the fridge overnight or for at least 4 hours.
3 Preheat the oven to 200C. Thinly slice the lemons, removing the pips. Remove the chicken from the marinade and lay in a shallow baking dish. Drizzle with the grapeseed oil then arrange the lemon slices on top. Bake for 20 minutes then let rest for 10 minutes before serving with fresh chutney and raita.