Chicken Tikka on the Braai (Grill) with Full Chicken Quarters with @thisbrownmom Ingredients: Brine: – 1 whole chicken (approximately 1.5 kg), quartered (skin removed, deep incisions) – Juice of 1 lemon – Salt to taste Marinade: – 1 1/2 cups plain yogurt – 3 tbsp lemon juice – 3 tbsp ginger-garlic paste (or green masala, the recipe for this can be found on my feed) – 2 tbsp ground cumin – 2 tbsp ground coriander – 2 tsp turmeric powder – 2 tsp garam masala – 2 tsp paprika – 1 tsp red chili powder – 2 tsp Kashmiri masala, this is a blend of Kashmiri chilli powder and ground whole spices. – 1 tsp onion powder – Salt to taste – 3 tbsp vegetable oil – 1/2 tsp egg yellow food color Basting: – 100 g butter, melted – 2 tsp Kashmiri masala – Juice of 1 lemon 1. – Mix lemon juice and salt in a bowl. – Coat chicken quarters with the mixture and let it brine for 30 minutes. 2. – In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, paprika, red chili powder, Kashmiri masala, onion powder, salt, vegetable oil, and egg yellow food color. Mix well. 3. – Add chicken quarters to the marinade, ensuring each piece is well coated. – Cover and refrigerate for at least 4 hours or overnight. 4. – braai or grill on medium-high heat not on an open flame 5. – Mix melted butter, Kashmiri masala, and lemon juice in a small bowl. 6. – Place chicken quarters on the grill, bone-side down. – Grill for 15-20 minutes on each side, basting occasionally with the prepared basting mixture. – Ensure chicken is cooked through with an internal temperature of 75°C (165°F) near the bone. 7. – Remove chicken from grill and let it rest. – Garnish with fresh coriander, lemon wedges, and sliced onions if desired. Serve with roti/naan, salad, raita and chips What are you cooking up in 2025?! Leave a comment below and let me know ?? #chickentikka #tandoorichicken
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