Masala Chicken & Dhanya Rice

Posted on 1 Comment

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.

 

Masala Chicken

 

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

 

Method:

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 🤗

 

Dhanya / Coriander Rice
Dhanya / Coriander Rice

 

Dhanya Rice

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.

 

Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya  / fresh coriander / cilantro

 

Method:
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.

 

VARIATION:
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!

Advertisements

Chicken Burgers

Posted on 1 Comment

Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.

Chicken Kebabs Top Row
Chicken Kebabs Top Row

Ingredients:
1kg fresh chicken mince
3 large onions, finely grated
1 Tbsp minced garlic
1 1/2 Tbsp minced ginger
1 Tbsp minced green chillies or to taste
1 heaped Tbsp jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped

Chicken Burgers
Chicken Burgers

Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed.
This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape before putting the kebabs on the braai. Cook from frozen.

 

Click here for details of where to buy my Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights

 

COMPETITION TIME!

Posted on Leave a comment

WIN WIN WIN!!!

COMPETITION TIME!
COMPETITION TIME!

Cape Malay Cooking & Other Delights is celebrating 80 000 likes, and as part of our celebrations we giving away lots of prizes sponsored by the following businesses.

6 family tickets, value R720, to Voice of the Cape Radio family funday at Ratanga Junction 25/01/15
A recipe book sponsored by Katriens Cakes
Party for 10 children to the value of R1000 kindly sponsored by Playtime Parties
15% discount from Special Gifts on all orders
Oil and a beanbag from Aeysha Gabriels Physiotherapy
PLUS THE FIRST 100 PEOPLE WHO BUYS MY EBOOK, “SUMMER SIZZLERS” WILL RECEIVE “TEA TIME TREATS” FREE!!!

THE RULES OF THE COMPETITION ARE SIMPLE:
1. LIKE AND SHARE THE ABOVE PAGES
2. LIKE AND SHARE MY PAGE www.facebook.com/capemalaycooking
3. UPLOAD, INBOX or EMAIL (enquiries@capemalaycooking.me) A PHOTO OF ANY RECIPE TRIED AND TESTED FROM MY PAGE (recipes attached on my photos) Competition closes 07/01/15

You may enter as many times as you like but for each entry you MUST send us a photo of a recipe you tried and tested. Happy baking and cooking 🙂

EBOOKS

Posted on 4 Comments

Cape Malay Cooking & Other Delights: EBOOKS
Was R32 NOW R25 each (saving R7 until end of February)

Ramadan Recipes
&
Summer Sizzlers

60 pages packed with your favourite recipes in each book

To purchase the ebooks please email me @:
capemalaycookingthree@yahoo.com