1 1⁄2kg chicken thigh fillets (8)
1/3 cup butter chicken paste 2 tablespoons red wine vinegar
Salt and pepper, to taste
Greek yoghurt, warmed roti bread and lemon wedges, to serve
POMEGRANATE & HERB SALAD
1 pomegranate (1 cup seeds)
1 cup fresh coriander leaves
1 cup fresh mint leaves
1⁄2 cup roasted, salted cashews
1⁄2 cup flaked coconut, toasted
Trim excess fat from chicken. Cut three deep slits, diagonally, on one side of each chicken fillet.
2 Combine butter chicken paste and vinegar in a large shallow dish. Add chicken. Season with salt and pepper. Rub chicken to coat in mixture. Cover and refrigerate for 2 hours.
3 To make salad, cut pomegranate in half. Holding pomegranate cut-side down over a bowl, hit with a wooden spoon to remove seeds. Remove any white pith. Add remaining ingredients. Toss to combine.
4 Heat an oiled, large, barbecue at plate over a medium heat. Add chicken. Cook, turning occasionally for about 15 minutes, or until cooked through. Remove.
5 Serve chicken with pomegranate and herb salad, yoghurt, roti bread and lemon wedges.