Back to School Quick & Easy Indian Spiced Chicken Marinade

This back-to-school meal prep recipe is designed to make busy mornings and weeknight dinners easier. Saving you time during the week, it gives you a ready-to-go meal, making the transition back to school smoother for the whole family. Toast your spices to release their essential oils and maximise the flavour of this aromatic chicken marinade.  This recipe uses chicken thighs and drumsticks, but they can easily be swapped for breast fillets or a spatchcock chicken. 

Serves 4-6

DF GF Fr  

Hands-on time 10 mins

Total time 10 mins, plus marinating and 40 mins cooking  

 INGREDIENTS

• 2 tbsp cumin seeds

• 1 tsp fenugreek seeds

• 2 tbsp coriander seeds

• 1 tbsp garam masala

• 1 tsp ground turmeric

• 1 tsp mild chilli powder

• 2 large garlic cloves, finely crushed

• 5cm thumb-sized piece ginger, finely grated

• 2 lemons, zest and juice

• 8-12 Sutton Hoo free range chicken thighs and drumsticks

 METHOD

1.     Crush the cumin, fenugreek and coriander seeds in a pestle and mortar until they resemble a rough, sandy consistency.  Tip into a frying pan set over a medium heat.  Cook for 2-3 mins until aromatic.  

2.     Add the spices to a bowl and mix with the, garam masala, turmeric, chilli powder, garlic, ginger, the zest of 1 lemon and the juice of 2, until evenly combined.

1.     Add the chicken to the bowl and toss until evenly coated. Transfer to a large freezer bag and marinate in the fridge for a minimum of 2 hrs or for up to 24hrs.  Alternatively, freeze for up to 3 months.  Defrost fully overnight in the fridge.   

3.     Cook the chicken on the BBQ, in the oven or on the hob, according to your preference, and serve with your favourite sides.

Tip Cook the chicken thighs in a preheated oven at 220°C, fan 200°C, gas 7 for 35-40 mins until cooked throughout and the juices run clear.