550ad1863d89b02bd13c6dbcf3457ccc

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

  1. Puree 250 ml yoghurt, lemon juice, ginger, garlic, coriander, turmeric, salt, cayenne pepper, black pepper and cumin in a food processor until smooth.
  2. Transfer to a bowl and stir in the remaining yoghurt. Add the chicken pieces and turn to coat. Cover and refrigerate overnight.
  3. Remove chicken from fridge 30 minutes before the braai.
  4. Set your braai on medium. Brush the grid with oil.
  5. Remove the chicken pieces from marinade.
  6. Braai for about 12 minutes per side, turning once.
  7. Baste chicken with the leftover marinade and melted butter during the last 4 minutes of cooking.
  8. Remove chicken from the braai and garnish with chopped coriander leaves and sliced red onion.