• 900g Sadia Chicken Thighs, thawed
  • ½ cup Thick plain yoghurt
  • 1 Lemon, juice and finely grated zest
  • 3 Garlic cloves, crushed
  • 2 tablespoons Ginger, grated
  • 1 teaspoon Sea salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cardamom
  • ½ teaspoon Ground turmeric
  • 3 tablespoons Vegetable oil
  • 1 tablespoon Butter
  • 3 Red onions, thinly sliced
  • ½ teaspoon Sea salt
  • ½ cup Cashew nuts, roughly chopped
  • ½ cup Dried apricot, diced
  • ½ cup Yoghurt
  • 2 tablespoons Mango chutney



Whisk the marinade ingredients together in a small bowl. Place the Sadia Chicken Thighs in a large glass bowl and pour the marinade over, stirring to coat. Refrigerate for up to 24 hours.


Preheat the oven grill on high. Remove the chicken from the marinade, place on a grilling tray and grill, turning frequently, until golden and well cooked. Transfer to a serving plate.


While the chicken is grilling, heat the oil and butter in a medium saucepan. Add the onions and salt. Cover and cook for 10 minutes. Uncover and continue to cook for another 20 minutes or until the onions are a dark golden colour. Stir in the cashew nuts and apricots and cook for another 2-3 minutes.


Place the yoghurt in a small bowl and stir through the chutney. Scatter the onion mixture over the chicken and serve with the spicy yoghurt.

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