Preparation time20 minutes
Serving timeServes 4
Combine yogurt and tandoori paste in a large bowl. Add the chicken thighs and toss to coat. Allow to marinate for at least an hour or longer, if time permits.
Preheat a grill to 180°C (160°C fan forced). Arrange chicken in a single layer on a foil lined tray. Grill for 10-15 minutes or until chicken is just cooked through.
Meanwhile, heat oil in a large frying pan over medium-low and add the onions, garlic, ginger, cinnamon and cardamom. Cook for 5 minutes or until the onion is soft. Pour in the passata and stock and stir until combined. Bring to the boil, reduce heat and simmer for 5-10 minutes or until slightly thickened.
Add chicken to sauce and cook for a further 2 minutes. Remove from heat and stir in extra yogurt. Serve immediately with sliced cucumber and coriander.