- Mix together all the ingredients, apart from the chicken, in a bowl, combine well. Add the chicken, cover and marinade in the fridge overnight or as long as possible. Bring back to room temperature before cooking.
- Heat the grill to high. Place the chicken on a tray in one layer, then cook for 10-15 minutes under the grill until done and slightly charred.
- Serve in a Shemin’s Indian Naan Bread with pickles and chutney, or with a salad or rice.
This is a bold and flavourful Indian dish, full of the frangrant spices in our Biryani Spice Blend. It makes tender bits of chicken utterly moorish, delicious wrapped up in a naan bread with pickles and chutney.