Chicken Tikka & Wedges recipe by Ruhana Ebrahim

Ingredients

• ¼ chicken x 6 (leg and breast pieces)
• 1 ½ teaspoon fine salt
• 1 teaspoon black pepper powder
• 2 tablespoons Kashmiri chili powder
• ¼ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• ½ teaspoon garam masala powder
• 1 tablespoon crushed garlic
• 1 tablespoon red ginger garlic masala/ chilli paste
• Pinch orange food colouring powder
• 3 tablespoons softened ghee (Clarified butter) (or oil)
• 5 Potatoes (peeled, cut in wedges, fried)
• 1. Make horizontal cuts on chicken pieces so the marinade can soak in.
• 2. In a bowl mix all the ingredients to make marinade.
• 3. In a flat dish, add all chicken pieces and rub the marinade generously all over.
• 4. Cover the chicken and refrigerate for already 2 hours or overnight.
• 5. Take out the chicken 15-20mins before cooking.
• 6. If cooking on the stove, drizzle 1 tablespoon ghee (Clarified butter)/oil to a grill pan or frying pan.
• 7. Lower the heat to med-low and cover the pan. Cook with lid on for another 15mins, turning over once inbetween.
• 8. If using an oven, cover the chicken with foil and place in a preheated oven at 200°C for 20 minutes, then remove foil and allow to redden and char, turning over to do the same on other side.
• 9. If braaing, which is the best option for authentic flavour, place on braai (bbq) and keep basting with oil every 5min. Should take about 15-20 minutes to be