Ingredients
- 500 ml double cream yoghurt
- 30 ml fresh lemon juice
- 30 ml fresh ginger
- 60 ml minced garlic
- 15 ml ground coriander
- 15 ml turmeric powder
- 15 ml salt
- 8 ml cayenne pepper
- 8 ml freshly ground black pepper
- 8 ml ground cumin
- 8 bone-in chicken thigh pieces
- oil for brushing
- 60 ml butter,
- melted chopped
- coriander leaves
- 1 red onion, thinly sliced
Preparation method
- Puree 250 ml yoghurt, lemon juice, ginger, garlic, coriander, turmeric, salt, cayenne pepper, black pepper and cumin in a food processor until smooth.
- Transfer to a bowl and stir in the remaining yoghurt. Add the chicken pieces and turn to coat. Cover and refrigerate overnight.
- Remove chicken from fridge 30 minutes before the braai.
- Set your braai on medium. Brush the grid with oil.
- Remove the chicken pieces from marinade.
- Braai for about 12 minutes per side, turning once.
- Baste chicken with the leftover marinade and melted butter during the last 4 minutes of cooking.
- Remove chicken from the braai and garnish with chopped coriander leaves and sliced red onion.
