unspecified-5This traditional Indian marinade is a great one to have up your sleeve. Delicious with chicken or fish.
Top tip: the longer you marinade, the better the flavour. Overnight would be amazing.


  • 5 - Free range chicken thighs
  • 1cup - Cup plain yoghurt
  • 1 - Knob of ginger, peeled, grated
  • 1tsp - Ground coriander
  • 1tbsp - Olive oil
  • 1tsp - Garam masala
  • 0.5tsp - Chilli powder
  • 0.5tsp - Turmeric
  • Juice of half a lemon
  • 1 - Garlic clove, crushed
  • Radicchio lettuce
  • 0.5 - Mango
  • Small bunch coriander
  • Small bunch mint
  • Pinch of salt and pepper


  1. Mix together the yoghurt, garlic, ginger, lemon juice, oil and spices. Season the mixture with a pinch of salt. Add the chicken and rub the mixture into the flesh. Cover the bowl with glad wrap or put mixture into a zip lock plastic bag. Refrigerate for a minimum of three hours.
  2. Preheat oven to 200 degrees/ gas mark 6. Line or grease a baking dish. Place the chicken mixture in the dish and roast for 30 minutes. Remove once cooked and juices run clear, set aside to cool.
  3. Chop the mango into small cubes, mix with chopped mint, coriander and a squeeze of lemon juice. Chopped chilli is optional.
  4. Carefully pick the individual lettuce cups. Slice the chicken and place inside the cups. Top with the mango. Wrap up and eat with your hands.