Curry Spice Chicken Marinade , Easy Grilled Curry Chicken

Method

In a large bowl, combine the yoghurt, olive oil, lemon juice, garlic, Signature Curry Blend, Bold Black Pepper, and salt. Mix until smooth.

Score the chicken pieces with a sharp knife to help the marinade penetrate. Add to the bowl and coat thoroughly.

Cover and marinate in the fridge for at least 30 minutes, or ideally up to 4 hours for maximum flavour.

Preheat a grill, barbecue, or oven to 200°C (400°F). Cook the chicken for 18-20 minutes, turning halfway, until charred on the outside and cooked through.

Rest the chicken for 5 minutes before serving. The juices will redistribute, keeping the meat succulent.

Tips

• Yoghurt tenderises the chicken while the curry blend infuses it with deep, aromatic spice flavour.
• The marinade works equally well on lamb chops, paneer, or firm tofu for a vegetarian option.
• Score the chicken deeply so the marinade reaches the centre and seasons the meat evenly.

Serving Suggestions

Serve with a crisp green salad, warm flatbread, and a dollop of mint yoghurt. This chicken is also excellent sliced and stuffed into pittas with pickled red onion and salad leaves.