The spiced yogurt works on the chicken for an hour, so it can char at the edges without drying out: Sauce Martin’s Indian hot sauce, where mango chutney and Madras curry meet fresh chili, brings a warm, gently fruity medium heat.
Serves 4 · 30 min + 1 h marinating
Ingredients
- 3/4 cup (180 g) plain yogurt
- 2 tbsp Indian Hot Sauce (Sauce Martin), plus a few drops to serve
- 1 garlic clove, grated
- 1/2 tsp salt
- 1 1/2 lb (700 g) boneless chicken thighs, cut into cubes
- Basmati rice, to serve
- Lime wedges, to serve
Method
- Mix 3/4 cup (180 g) of plain yogurt with 2 tbsp of Indian hot sauce, 1 grated garlic clove and 1/2 tsp of salt.
- Cut 1 1/2 lb (700 g) of boneless chicken thighs into cubes, coat them in the marinade and refrigerate for 1 hour.
- Thread the chicken onto skewers and grill or broil for 12 to 15 minutes, turning often, until cooked through with no pink inside (165°F/74°C).
- Serve with basmati rice, lime wedges and a few more drops of sauce.
The star of this recipe: Indian Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
