Cape Town’s Awara restaurant specialises in fusion-style, gourmet Asian grills, spanning Indian, Korean, Thai, Japanese and Chinese cuisine.
Their popular Chicken Tikka is extremely flavourful, with a kick of spice. I
t is usually cooked inside a traditional tandoor clay oven, but Awara has kindly adapted their recipe so that you can make this delicious dish over the coals at home (or under the grill if you don’t have a braai)!
Ingredients:
- 500g Boneless chicken, cubed
- 80g Kashmiri red chilli powder
- 50g Jeera (cumin) powder
- 100g Kasoori methi (fenugreek) powder
- 30g Ginger & garlic paste
- 200g Double thick plain yoghurt
- 200ml Lemon juice
- 100ml Mustard oil
- Salt
Method:
- In a bowl, rub ginger & garlic paste onto chicken.
- Add salt to taste, half the chilli powder, all the lemon juice and mix.
- Refrigerate for 1 hour.
- In a different bowl, mix the yoghurt, more salt and the rest of the chilli powder.
- Add jeera, kasoori methi and mustard oil and stir.
- Add the chicken and mix well.
- Place chicken pieces onto skewers and grill on a barbeque or braai until the chicken is cooked through but tender.
- Serve immediately.
