35 minutes (plus marinating time)
Marinade for chicken
1/2 tsp cumin
3 tbsps of yoghurt
1 garlic clove, crushed
2-4 skinless and boneless chicken thighs
1 tsp of garam masala
1/2 tsp of cumin
1/2 tsp of chilli powder
1 onion, diced
2 garlic cloves, crushed
Thumb size piece of ginger, grated
1tbsp of tomato paste
1 cup of brown lentils, rinsed
2 cups of chicken stock
Handful of coriander leaves
Start by marinating the chicken. Mix all the marinade ingredients together in a small bowl and add the chicken thighs. Mix well to ensure the chicken is well coated. Leave to marinate in the fridge for at least one hour but up to 24 hours before starting on the rest of the recipe.
To cook the chicken, preheat the grill to the highest setting. Transfer the yoghurt coated chicken to a roasting tray, sprinkle with salt and grill for 15 minutes, turning a few times to prevent burning until nicely charred and cooked through.
Heat some olive oil in a medium saucepan and gently fry the onions for 5-10 minutes until softened taking care they don’t burn. Add the crushed garlic and grated ginger, stir and continue to cook for 2 minutes. Add the garam masala, cumin and chilli powder, stir well and continue to cook for another 2 minutes. Add the tomato paste and stir well. Add the lentils, cover with the stock and return to the heat. Simmer gently with the lid on for 20-25 minutes until most of the liquid has been absorbed and the lentils are tender. Taste and season with salt if required.
Serve the chicken on top of the lentils with the coriander leaves as a garnish.