Tandoori chicken – juicy, spicy and delicious. So what’s better than having it on a braai?
Photo from The Bitten Word (Creative Commons)
Braaing food has immeasurable benefits – the dry heat improves the taste and texture of the meat. Coincidentally, these benefits are also typical of a tandoor oven (a clay oven made famous by that glorious meal, tandoori chicken). As juice drips from the meat onto the coals, the smoke adds even more flavour to the chicken, similar to what happens on a braai.
Use this recipe for tandoori chicken on the braai and see the value for yourself.
Tandoori chicken on the braai
Serves 4 to 6
You’ll need the following ingredients
- 1,5 kg skinless chicken pieces (thighs and drumsticks)
- 4 cloves garlic, crushed ginger, grated and equal in volume to the garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tot masala spice
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tot vegetable oil
- 1/2 tot lemon juice
- 1 cup plain yoghurt
- 2 drops red food colouring
Cooking instructions
In a large bowl, combine all the ingredients except the chicken and mix well (the marinade has a pink colour; this is normal). Add the chicken, making sure all pieces are generously coated in marinade. Cover the bowl and marinate overnight in a fridge. Braai over medium-hot coals in a hinged grid for 20 to 25 minutes or until the chicken is done. Set your grid quite high to start, as the marinade might burn if the coals are too hot. Serve with a salad of chopped tomatoes, cucumber and onion drizzled with lemon juice and olive oil.
For something different, try this Creole chicken curry recipe.
