This can be done on the BBQ, but today I will be using the air-fryer.
Ingredients
Serves 4
Marinade
- 800g chicken thighs - skinless and boneless
- 1 x tsp garlic granules
- 1 x tsp tumeric
- 1 x tsp Cajun spices
- 1/2 tsp parsley
- 50g tomato puree
- 1 x tsp olive oil
Sauce
- 100g Greek yogurt
- Juice of one lime
- 1 x green chilli
- 8 x leaves basil
Salsa
- 4 x tomatoes
- Juice of one lime
- 2 x red chillis chopped
- 1 x red onion diced
- Salt and pepper
- 2 x tsp olive oil
- Chopped coriander
- Salt and pepper
- 2 x tsp olive oil
- Chopped coriander
Method
For the chicken:
- Combine marinade ingredients in a bowl and mix well
- Place chicken thighs in marinade and coat well in the mix
- Marinade overnight
- Bake in air fryer at 200 degrees Celsius for 20 minutes, turning chicken after 10 minutes
For the sauce:
- Place yogurt, lime juice green chili and basil leaves in blender
- Blitz until smooth
For the salsa:
- Dice tomatoes
- Chop red chilis, red onion, coriander
- Add juice of one lime, olive oil and season with salt and pepper
- Mix well.
Serve with basmati rice and peas.
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