This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.
Ingredients for marinade:
6 chicken legs
2 tsp Cape Malay Cooking BBQ spice
1 tsp ground red chillies (or to taste)
2 dessert spoons paprika
1/2 tsp black pepper
1 tsp garlic paste
2 Tbsp oil
Enough lemon juice to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste
Taste for salt as the BBQ spice might have salt in it
Wash and dry the chicken legs. Make deep cuts into the chicken legs.
Rub the chicken legs all over with the spice make sure the whole leg is covered.
Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.
Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.
You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗
This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
1 teaspoon salt
Handful chopped fresh dhanya / fresh coriander / cilantro
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!