Ingredients:
- 1⁄2 bunch fresh cilantro leaves and stalks, chopped
- 1⁄2 bunch fresh mint leaves, chopped
- 5 green chiles
- 1¼ cups (300 ml) full-fat Greek-style yogurt
- 12 bone-in chicken thighs, skin removed
- 3 tsp. salt
- 3 1⁄2 Tbsp. butter
- 1 lime, sliced, to serve
Directions:
- To make the marinade, use a mini food processor or hand blender to blend the chopped herbs and chiles with the yogurt.
- Put the chicken in a bowl, add the marinade to cover it completely, then cover the bowl and leave in the fridge for at least 2 hours, preferably 6 hours, or overnight. Remove from the fridge at least 30 minutes before cooking.
- Preheat the oven to 350°F. Line a roasting pan with a large piece of foil that overhangs the edges.
- Season the marinated chicken with the salt and place in the lined roasting pan. Dot with the butter. Fold the foil over the chicken and bake for 1½ hours.
- Open up the foil and cook for a further 15 minutes to reduce the liquid. Serve with slices of lime.