Royal almond chicken
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Royal almond chicken
Recipe by Meera Sodha
Cook the chicken long and slow on the edges of the barbecue, where it isn’t as hot, until it becomes that “fall-apart tender” everyone loves. A tomato, cucumber, red onion and herb salad is a pleasing contrast
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
343Kcal
Fat
18gr
Saturates
8gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
42gr
Salt
1.6gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 150g Greek-style natural yogurt
- 1kg skinless and boneless chicken thigh fillets
- chopped coriander, to serve
For the marinade
- 5 garlic cloves, peeled
- 40g root ginger, roughly chopped
- 2 green finger chillies, roughly chopped
- 220g full-fat soft cheese
- 1¼ tsp fine sea salt
- ¾ tsp ground cardamom (seeds from about 12 pods, crushed)
- ¼ tsp ground mace or nutmeg
- 1 tbsp lemon juice
- 40g ground almonds
Step by step
Get ahead
Marinate the chicken up to 24 hours ahead.
- Put all the marinade ingredients in a blender or mini food processor with half the yogurt and pulse until well blended. Scrape into a bowl, add the chicken and turn to coat well. Cover and marinate for anything from 15 minutes at room temperature to overnight in the fridge (the longer, the better).
- If the chicken has been in the fridge, remove it about an hour before cooking to bring the meat to room temperature.
- Scrape most of the marinade from the chicken, season, and grill on the edge of the barbecue (so that it doesn’t cook too quickly over the direct heat of the coals), or under a medium-high grill, turning every now and then until cooked, between 25 and 30 minutes. Cut into the thickest part of the chicken to check. Serve scattered with coriander with the remaining yogurt.
