Smoky butter chicken kebabs

4 servings Preparation: 25 mins, Cooking: 1 hr 30 mins By Food24
Tap for method
Tap for method

Ingredients (24)

10-15 chicken — thighs
MARINADE:
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
Sauce:
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
Tap for ingredients
Tap for ingredients

Method:

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.

TIP:
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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.