In container or self-seal plastic bag, mix yogurt and Tandoori Masala. Add chicken thighs and marinate in refrigerator for minimum 4 hours or overnight.
Lemon Rice Stuffing
In large saucepan, over medium heat, combine olive oil, onion and all seasonings except cilantro leaves. sauté 1 minute. Add drained rice and sautéed 1 minute. Add water and bring to a boil.
Reduce heat to low, cover and let simmer for 20 minutes. Remove from heat stir and cool to room temperature. Once mixture is cool add cilantro, raisins, dried apricots and egg yolk and mix well. Refrigerate until required.
Tandoori Sauce
In large saucepan, melt butter over medium heat. Add onion and garlic. sauté for 2 minutes.
In bowl, combine stock, cornstarch and Tandoori Masala until thoroughly mixed and add to saucepan. Bring to a boil and let simmer for 5 minutes. Add cream and return to boil then let simmer for 5 minutes.
Stuffed Chicken Thighs
Remove thighs from marinade and stuff each with 125 g Lemon Rice Stuffing. Discard any leftover marinade.
Wrap a 5 cm band of well-oiled parchment paper tightly around stuffed chicken to help maintain shape during baking. Bake at 375¼F (190¼C Gas Mark 5) for 15 minutes.
Remove parchment paper band and bake another 10 minutes or until internal temperature reaches 165¼F (74¼C).
To serve, place stuffed chicken thigh on plate and top with Tandoori Sauce.
