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Prep Time: 25min + Standing time
Servings: 4
Cooking Time: 30 min
Ingredients
- 10-15 - chicken thighs (depending on their size)
- - MARINADE:
- 2cloves - of garlic, finely chopped
- 1 - thumb-sized piece of ginger, grated
- 2ml - salt
- 5ml - chilli powder
- 10ml - lemon juice
- 125ml - plain yoghurt
- 5ml - garam masala
- 3ml - turmeric
- 5ml - each fine coriander and cumin
- 30ml - oil
- - SAUCE:
- 10ml - ghee (or butter if you don’t have ghee)
- 2cloves - of garlic, finely chopped
- 1 - thumb-sized piece of ginger, finely grated
- 3 - cardamom pods, crushed
- 2 - cloves
- 5ml - fine coriander
- 15ml - garam masala
- 5ml - curry powder
- 300ml - tomato puree
- 15ml - lemon juice
- 50g - unsalted butter
- 125ml - double cream
- - bunch of fresh coriander, chopped
- - curry leaves and green chillies to taste (optional)
Method
Cook over the coals for a sensational smoky flavour.
Place the chicken thighs in a mixing bowl and mix with the marinade ingredients. Cover the bowl and set aside in the fridge to marinate, preferably overnight.
Make The Sauce:
Heat the ghee in a heavy-based frying pan then fry the garlic and ginger until the flavours develop. Add the spices and fry again – be careful the mixture doesn’t burn! Stir the tomato puree and lemon juice into the mixture and allow it to simmer for about an hour. Thin the sauce with some chicken stock if it looks like it could burn. For optimal flavour, follow the recipe to this point the day before you’d like to serve it.
On The Day:
Cut the chicken into pieces, skewer them on kebab sticks and braai over mild coals until just cooked and juicy. The chicken will develop a delicious smoky flavour on the fire, but can also be fried on a griddle pan.
TIP:
The chicken will be placed in the sauce after it’s been on the coals, so don’t overcook it. Heat the sauce and stir in the butter and cream. Season to taste with salt and pepper, sprinkle with fresh coriander and add the cooked chicken pieces. Allow it to simmer for about 10 minutes and serve with basmati rice and sambals.
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Make The Sauce:
Heat the ghee in a heavy-based frying pan then fry the garlic and ginger until the flavours develop. Add the spices and fry again – be careful the mixture doesn’t burn! Stir the tomato puree and lemon juice into the mixture and allow it to simmer for about an hour. Thin the sauce with some chicken stock if it looks like it could burn. For optimal flavour, follow the recipe to this point the day before you’d like to serve it.
On The Day:
Cut the chicken into pieces, skewer them on kebab sticks and braai over mild coals until just cooked and juicy. The chicken will develop a delicious smoky flavour on the fire, but can also be fried on a griddle pan.
TIP:
The chicken will be placed in the sauce after it’s been on the coals, so don’t overcook it. Heat the sauce and stir in the butter and cream. Season to taste with salt and pepper, sprinkle with fresh coriander and add the cooked chicken pieces. Allow it to simmer for about 10 minutes and serve with basmati rice and sambals.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
