Instructions

1. Remove the seeds and veins of the chilli and chop up the flesh. Grate the ginger and the zest of the lime, then squeeze in its juice. Mince the garlic and finely chop the coriander.
2. Mix all of these with the yogurt, spices and the ground almond, then rub the mixture into the chicken. Make sure the thighs are well covered, then chill them for at least two hours if you can.
3. Take the chicken out of the fridge 30 minutes before cooking.
4. Heat the BBQ or griddle pan. Cook on low temperature until lightly charred but make sure they are cooked through!
5. Serve with lime wedges.