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Grilled turmeric chicken with cucumber salad

Published: 11 Feb 20
Updated: 18 Mar 24

If you can, leave the chicken to marinate in the turmeric yoghurt overnight for maximum flavour. We’ve served the gorgeously vibrant and seriously moist chicken with a pickled cucumber salad, but steamed basmati rice would make a welcome addition too.

Easy
February 2020

Test kitchen approved

Serves 2-4
Hands-on time 25-35 min, cooking time 25 min plus marinating

Nutrition: For 4

Calories: 205kcals
Fat: 11.6g (3.3g saturated)
Protein: 20.4g
Carbohydrates: 4.1g (4g sugars)
Fibre: 1.2g
Salt: 1.1g

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Ingredients

150g natural yogurt
Juice of 1 lime
2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
4 free-range chicken thighs
2 crushed garlic cloves
2 tbsp rice wine vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
½ deseeded and finely chopped red chilli
1 roughly peeled cucumber
Basmati rice, lime wedges, roughly chopped coriander, to garnish

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Method

In a large bowl, mix the natural yogurt, lime juice, turmeric, ground coriander, cumin, 1 crushed garlic clove, ½ tsp salt and a few grinds of black pepper. Make a few slashes in the top of each chicken thigh, then add to the bowl, turning to coat. Cover and chill for at least 1 hour (ideally overnight).
Meanwhile, in a shallow dish, whisk together the other crushed garlic clove, rice wine vinegar, sesame oil, soy sauce and red chilli. Cut the cucumber in half lengthways, then in half again. Using a rolling pin, bash each piece on a work surface to split it, then roughly tear into pieces. Toss with the dressing and set aside.
Heat the grill to medium-high. Remove the chicken from the marinade, then grill on a baking tray for 20-25 minutes, turning halfway, until cooked through and slightly charred (the juices should run clear when the chicken is pierced in the thickest part with a skewer). Serve with the cucumber and basmati rice, if you like, with lime wedges for squeezing and roughly chopped coriander to garnish.