Cur­ried spatch­cock chicken with mint yo­ghurt

YOU Best Recipes: Braai - - Contents -

YO­GHURT MARI­NADE 160 ml (²⁄₃ c) full-cream

plain yo­ghurt

½ onion, chopped 3 gar­lic cloves, crushed 3 cm fresh gin­ger, grated 15 ml (1 T) roasted masala 2 ml (½ t) turmeric

60 ml (¼ c) olive oil CHICKEN

1 whole chicken, cut

open along the back­bone and flat­tened (see tip above left) MINT YO­GHURT

125 ml (½ c) full-cream

plain yo­ghurt large hand­ful of fresh

mint, chopped

1 gar­lic clove, crushed 2 ml (½ t) tamarind paste, mixed with a lit­tle wa­ter

1 le­mon

1 Yo­ghurt mari­nade Mix all the in­gre­di­ents.

2 Chicken Mar­i­nate the chicken overnight. Re­move from the mari­nade and pat dry.

3 Mint yo­ghurt Mix the in­gre­di­ents, ex­cept the le­mon.

4 Rub mari­nade over the chicken and squeeze le­mon juice over. Braai over mod­er­ate coals for 45-60 min­utes or un­til done. Turn of­ten and brush with mari­nade. Driz­zle more le­mon juice over from time to time. Serve with mint yo­ghurt.

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