6 boneless chicken thighs, skin on
1/2 cup thick plain yoghurt
finely grated zest and juice 1 lemon
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
1 teaspoon sea salt
1 teaspoon each ground cinnamon and cardamom
1/2 teaspoon ground turmeric
3 tablespoons vegetable oil
knob of butter
3 red onions, thinly sliced
1/2 teaspoon sea salt
1/2 cup roughly chopped cashew nuts
1/2 cup white sultanas
1/2 cup yoghurt
2 tablespoons mango chutney
Marinade: Whisk the ingredients together.
Put the chicken in a wide shallow dish or large zip-lock bag and pour over the marinade, turning to coat. Cover and refrigerate for up to 24 hours.
Topping: Heat the oil and butter in a saut. pan and stir in the onions and salt. Cover and cook for 10 minutes. Uncover and continue cooking gently until a dark golden colour. This will take at least 30 minutes. Turn frequently towards the end of cooking to get them crisp but not allowing them to burn. Stir in the cashew nuts and sultanas and cook for another 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels. The topping can be made 2 days ahead, reheat before serving.
To cook: Remove the chicken from the marinade. Season and cook over a preheated, medium grill until golden brown and fully cooked.
To serve: Fold the chutney through the yoghurt in a bowl. Arrange the chicken on a serving platter and scatter over the crisp onion topping and coriander. Serve with the yoghurt and a tomato and onion salad with a mint dressing.