Peri-peri chicken gets a makeover with heady Indian spices and a dollop of tangy yoghurt.
1 lemon, rind finely grated, juiced
6 long red chillies, chopped, seeds removed if desired
6 garlic cloves, chopped
2 tsp each ground cumin, coriander, turmeric and paprika
1 small bunch coriander, leaves reserved, root and stems, chopped
80ml (⅓ cup) olive oil, plus extra for cooking
1 tsp white sugar
1 tsp salt, plus extra to season
4 x 200g chicken breast fillets
1 cup Greek-style yoghurt
1 Lebanese cucumber, halved lengthwise, seeds removed, finely diced
½ red onion, finely diced
1. Add the lemon rind, juice, chillies, garlic, dried spices, coriander roots and stems, sugar, oil, and salt to a food processor. Process until well combined. (Makes about 300 millilitres.)
2. Take two tablespoons of the sauce and combine with the yoghurt. Season to taste with salt and refrigerate until needed.
3. Carefully cut each chicken breast in half horizontally to create two thin minute steaks. Working one at a time, place a steak in between two pieces of baking paper and bash with a meat mallet or rolling pin until 1cm thick. Add the chicken to a large bowl with one cup of the sauce and rub until well coated. Refrigerate for at least 15 minutes to marinate.
4. Heat your oven to 100C. Place a large frying pan over medium-high heat and add a little olive oil. Cook the chicken in batches for about 1 minute each side or until just barely cooked through. Transfer to an oven tray and keep warm in the oven until ready to serve. Slice and serve the chicken with the spiced yoghurt and scattered with the cucumber, onion and coriander leaves.