Curry on the coals: braai tikka chicken

By admin
11 September 2016

“My husband who loves braais is constantly trying out new recipes,” Faaiza Hassen from Johannesburg says. “I decided to try something different one day and my family thoroughly enjoyed this recipe.”

“My husband who loves braais is constantly trying out new recipes,” Faaiza Hassen from Johannesburg says. “I decided to try something different one day and my family thoroughly enjoyed this recipe.”

SERVES 4-6 Preparation time: 20 minutes Marinating time: 30 minutes Cooking time: 15-20 minutes

MARINADE

  • 250 ml (1 c) plain yogurt
  • 60 ml (¼ c) tikka masala paste
  • Juice of 1 lemon
  • 4 chicken quarters, drumstick and thigh

SAUCE

  • 30 ml (2 T) butter
  • 3 cloves of garlic, crushed
  • 2 cm fresh ginger, finely grated
  • 5 ml (1 t) garam masala
  • 1 ml (¼ t) turmeric
  • 5 ml (1 t) paprika
  • 1 ml (¼ t) chilli powder
  • 1 x 400 g can chopped tomatoes
  • 50 ml tomato paste
  • 30 ml (2 T) ground almonds
  • 30 ml (2 T) honey
  • Salt and freshly ground black pepper
  • Handful fresh coriander leaves, chopped

1 MARINADE Mix the yoghurt, paste and lemon juice together. Slit the top of the chicken quarters a few times and rub the marinade over. Leave to marinate for 30 minutes in the fridge.

2 SAUCE Heat the butter in a pan and fry the garlic and ginger until browned. Add in the remaining ingredients and leave to simmer on low heat for 5 minutes. Add water if necessary.

3 Braai the chicken over moderate coals, keeping the left-over marinade, continuously turning until the chicken is cooked.

4 Add the left over marinade to the sauce and simmer for another minute. Serve the chicken with poppadums, basmati rice and sauce.

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