Name: Chicken masala
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cape Malay
Ingredients: 4 chicken breasts cut into large chunks; salt and freshly ground black pepper; lemon juice only; 1 onion quartered; 3 garlic cloves, crushed; 5 cm fresh ginger peeled and cut into chunks; 20 g fresh parsley chopped; 40 g fresh coriander chopped; 375 ml plain yoghurt double cream; masala; 75 g ghee (clarified butter) or oil; 1 onion thinly sliced; 1 garlic cloves thinly sliced; 7 ml chillies powder; 5 ml ground cinnamon seeds from 10 cardamom pods; 5 ml coriander ground; 10 ml aniseed; 60 ml plain yoghurt double cream; 125 ml water; fresh coriander; to serve to serve; naan breads; fresh coriander sambal and limes

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Ingredients (23)

4	chicken breasts — cut into large chunks
	salt and freshly ground black pepper
	lemon — juice only
1	onion — quartered
3	garlic — cloves, crushed
5 cm	fresh ginger — peeled and cut into chunks
20 g	fresh parsley — chopped
40 g	fresh coriander — chopped
375 ml	plain yoghurt — double cream
	masala
75 g	ghee (clarified butter) or oil
1	onion — thinly sliced
1	garlic cloves — thinly sliced
7 ml	chillies — powder
5 ml	ground cinnamon seeds from 10 cardamom pods
5 ml	coriander — ground
10 ml	aniseed
60 ml	plain yoghurt — double cream
125 ml	water

TO FINISH

	fresh coriander
	to serve — to serve
	naan breads
	fresh coriander sambal and limes

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Method:

1. Put the chicken in a non-metal
dish, season with salt and pepper and add the lemon juice.

2. In a food
processor, chop the onion, garlic and ginger. Add the fresh herbs and chop. Add
the yoghurt and the lemon juice that was on the chicken. Pulse until smooth and
pour over the chicken. Marinate for at least an hour but preferably overnight.

3. Reserve
the marinade and thread the chicken onto skewers. Grill in the oven or braai
over hot coals until golden brown on the outside.

4. Meanwhile,
make the masala: heat the ghee or oil in a large pan. Fry the onion and garlic
until soft, sprinkle the spices over and mix well. Stir-fry for 2 minutes. Add the
reserved marinade, yoghurt and water and bring to the boil.

5. To finish: Add the chicken (still on the skewers) and heat well – about 5–10 minutes.
Garnish with fresh coriander.

6. To serve: Serve with the naan,
coriander sambal and fresh lime.