Smoky butter chicken kebabs

4 servings Preparation: 25 mins, Cooking: 1 hr 30 mins By Food24
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Ingredients (24)

10-15 chicken — thighs
2 cloves garlic — cloves, finely chopped
1 fresh ginger — thumb-sized, grated
2 ml salt
5 ml chillies — powder
10 ml lemon juice
125 ml yoghurt — plain
5 ml garam masala
3 ml turmeric
30 ml oil
10 ml ghee — or butter
2 cloves garlic — cloves, finely chopped
1 fresh ginger — thumb size, peeled and grated
3 cardamom — pods, crushed
2 cloves
5 ml coriander — ground
15 ml garam masala
5 ml curry powder
300 ml tomato purée
15 ml lemon juice
50 g butter — unsalted
125 ml cream — double thick
fresh coriander — bunch, chopped
curry leaves — and green chillies, to taste
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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.

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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