Grilled butter chicken with carrot and tomato salad

Prep time
60min
Cook time
45min
Serves
6

The yoghurt in the sauce makes for juicy, succulent braai chicken.

Ingredients:

Chicken:
  • 1 x chicken braai pack
  • 1 cup (250ml) yoghurt
  • ½ onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 thumb ginger, roughly chopped
  • 3 Tbsp (45ml) garam masala
  • 2 Tbsp (30ml) turmeric
  • 2 Tbsp (30ml)ground coriander
  • 2 Tbsp (30ml) ground cumin
  • 2 Tbsp (30ml) chilli flakes
  • 2 Tbsp (30ml) sugar
  • 1 x 400g tin chopped tomatoes
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) black pepper
Salad:
  • 3 carrots, julienned
  • 1kg cherry tomatoes, halved
  • 20g coriander leaves, roughly chopped
  • 2 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 30g pumpkin seeds, toasted
  • 1 Tbsp (15ml) olive oil
  • 1 Tbsp (15ml) balsamic vinegar

Method:

Chicken: 
  • Keep the chicken pieces aside. Blend the remaining ingredients until smooth.
  • Toss the chicken pieces through the sauce and leave them in the fridge to marinate overnight.
  • Remove the chicken from the sauce, discarding any excess sauce.
  • Cook the chicken over medium heat on the braai, achieving a lot of caramelised colour.
  • Turn regularly until cooked through. This takes about 40 minutes. Take care not to overcook the chicken.
Salad:
  • Toss all the ingredients together until combined.
Serve the fresh salad with the crispy, warm chicken.