chicken tikka flattie

DifficultyBeginnerCategoryYields6 Servings

The smell of the marinated chicken cooking with its moist juices is mouth wateringly good. The natural red colouring in my recipe comes from the paprika and chilli powder I use. Complimented by our Mexican corn and bean salad.

Prep Time10 minsCook Time45 minsTotal Time55 mins
 1.70 kg whole chicken
For the marinade -
 80 ml plain yogurt
 5 ml garlic, crushed
 5 ml fresh ginger, finely grated
 5 ml chilli powder
 5 ml garam masala powder
 10 ml coriander powder
 10 ml paprika
 pinch of saffron strands, crushed
 juice of 2 limes
 salt to taste
1

Flatten the chicken, mix all marinade ingredients together and pour over chicken, cover and leave it to marinade overnight

2

Shake off the excess marinade from the chicken

3

Grill over medium heat on a braai for about 45 minutes, turning intermittently

4

Baste with marinade on each side once after turning

5

Then baste with melted butter until the juices run clear and the chicken is cooked and slightly charred and crispy on the outside

6

Serve with Mexican corn and bean salad and some toasted pita bread

Tips-

  • For a quicker fuss free marinade use the yoghurt, 30ml Patak’s Tikka Paste and the lime juice only
  • Grill 2 chickens, double the marinade and save the other chicken for a fuss free meal
  • Chicken pieces and chicken fillet cubes threaded on skewers can also be used, the cooking time needs to be adjusted accordingly

 

Ingredients

 1.70 kg whole chicken
For the marinade -
 80 ml plain yogurt
 5 ml garlic, crushed
 5 ml fresh ginger, finely grated
 5 ml chilli powder
 5 ml garam masala powder
 10 ml coriander powder
 10 ml paprika
 pinch of saffron strands, crushed
 juice of 2 limes
 salt to taste

Directions

1

Flatten the chicken, mix all marinade ingredients together and pour over chicken, cover and leave it to marinade overnight

2

Shake off the excess marinade from the chicken

3

Grill over medium heat on a braai for about 45 minutes, turning intermittently

4

Baste with marinade on each side once after turning

5

Then baste with melted butter until the juices run clear and the chicken is cooked and slightly charred and crispy on the outside

6

Serve with Mexican corn and bean salad and some toasted pita bread

Tips-

  • For a quicker fuss free marinade use the yoghurt, 30ml Patak’s Tikka Paste and the lime juice only
  • Grill 2 chickens, double the marinade and save the other chicken for a fuss free meal
  • Chicken pieces and chicken fillet cubes threaded on skewers can also be used, the cooking time needs to be adjusted accordingly
chicken tikka flattie

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