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What you will need:
One whole chicken, cut into four pieces
1 teaspoon of garlic and ginger paste
1 teaspoon of whole cumin
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon of cardamom
1 teaspoon black pepper
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Salt to taste
70g tomato purée
1/2 cup yoghurt
1/2 cup of thick tamarind sauce
What to do:
Wash the chicken and marinate it with the ingredients listed above. Mix well and leave to marinate for about 3 hours, allowing the flavours to infuse thoroughly. Prepare your charcoal grill and cook the chicken on both sides, reserving the leftover marinade.
In a pan over medium heat, add 1 tablespoon of oil and the leftover marinade. Cook for about 5 minutes, or until the oil starts to bubble and the sauce thickens. Pour the cooked marinade over the chicken. Serve with a side salad, ugali and sautéed vegetables. Enjoy!
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