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. It 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.