Grilled turmeric chicken with cucumber salad

Method

1. 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).
2. 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.
3. 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.