Indian Chicken Flatbreads with Herb Yoghurt Sauce

Indian Chicken Flatbreads with Herb Yoghurt Sauce
by Tayla, Find Them Here

Ingredients
For the chicken

• 500g chicken thighs (3-4)
• CF Indian Homestyle Curry Paste
• 1/3 cup natural yoghurt 
• 1 tsp salt 

For the sauce: 

• 3 tbsp natural yoghurt 
• A large handful of coriander
• 2 garlic cloves
• A thumb of ginger, peeled
• 1 green chilli
• Juice of half a lemon
• 3 tbsp olive oil
• 1 tsp cumin powder
• A pinch of salt

To serve: 

• Flatbreads (homemade or store bought)
• Thinly sliced cucumber 
• Pickled red onion 
• Extra coriander and green chilli

Method:

1. Combine half a jar of Indian Homestyle Curry Paste, ⅓ cup of yoghurt, and 1 tsp salt in a large bowl. Add the chicken thighs and mix until the marinade has coated each thigh well. Pop in the fridge and marinade for a minimum of 2 hours (ideally overnight).
   
2. To make the sauce, add the 3 TBSP yoghurt, garlic, coriander, ginger, lemon juice, olive oil, green chilli, cumin power and a pinch of salt to a blender. Blend until smooth.
3. Cook your chicken as desired. BBQ is highly recommended (8 minutes per side or until cooked through). Oil your BBQ or pan well so the thighs don’t stick.
   
4. To assemble the flatbreads, start with some thinly sliced cucumber, add the sliced chicken thighs, yoghurt sauce, pickled onions, and top with extra coriander and green chilli.