6 chicken thighs, boneless and skinless
1 cup greek yoghurt
2 cloves garlic, minced
3cm piece of ginger, peeled and finely grated
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon ground turmeric
½ teaspoon ground chilli
¼ teaspoon salt
½ cup greek yoghurt
1 tablespoon mustard seeds
1½ cups fresh coriander leaves
4 baby cucumbers, thinly sliced
½ medium red onion, thinly sliced
1 green chilli, thinly sliced
juice of 1 lime
6 brioche bread rolls
kasundi or other Indian spiced chutney to serve
In a large bowl, mix together the greek yoghurt, garlic, ginger, dry spices and salt. Add the chicken and stir until meat is completely coated. Cover and refrigerate for at least 2 hours.
Fry mustard seeds in a small sauté pan over a medium heat, without any oil, until seeds begin to pop. Remove from heat and place in a small bowl. Add the greek yoghurt and set aside.
Fry chicken on a grill plate over a medium heat for 5 minutes or until cooked through, turn thighs over halfway through cooking.
Whilst chicken is frying, toss together coriander leaves, red onion, cucumber, green chilli and lime juice. Cut brioche buns in half and grill cut side down until toasted.
Top brioche buns with mustard yoghurt, a spoonful of kasundi, Indian spiced chicken thigh and salad. Season with salt and pepper. Serves 6.