Baked Biryani Chicken

This is a bold and flavourful Indian dish, full of the frangrant spices in our Biryani Spice Blend. It makes tender bits of chicken utterly moorish, delicious wrapped up in a naan bread with our Mango Chutney and Aubergine Pickle.

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Ingredients

400ml natural Greek yoghurt
1 tbsp single cream (optional)
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
1 tsp Shemin’s Biryani Spice Blend
1/2 tsp salt
2-3 stems of mint, chopped
handful coriander, chopped
juice of half a lime
900g chicken thigh or breast fillets, chopped into bite-sized chunks
Shemin’s Indian Breads

Method

Mix together all the ingredients, apart from the chicken, in a bowl, combine well. Add the chicken, cover and marinade in the fridge overnight or as long as possible. Bring back to room temperature before cooking.
Heat the grill to high. Place the chicken on a tray in one layer, then cook for 10-15 minutes under the grill until done and slightly charred.
Serve in a Shemin’s Indian Naan Bread with Shemin’s Mango Chutney and Shemin’s Aubergine Pickle and with salad or rice.

Serves 6