Discover the secret to making an irresistibly simple and tasty coriander peri peri chicken.
What you will need:
1 whole capon, cut into 10 pieces
1 teaspoon garlic ginger paste
1 teaspoon whole coriander seeds
1 teaspoon paprika
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1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon black pepper
Salt to taste
1/2 teaspoon red food colour (optional )
70g tomato paste
1/2 cup yogurt
1/2 cup thick tamarind sauce
1/2 bunch fresh coriander
What to do:
Wash the chicken and marinate the chicken with the above ingredients. Mix well and let it marinate for about five hours or so so that the flavours will infuse well.
Prepare your charcoal and grill your chicken until cooked on both sides reserve the leftover marinade.
In a pan over medium heat add 1 tablespoon of oil and put in the leftover marinade cook for about five minutes or until the oils start to bubble up and the sauce becomes thick.
Pour the cooked marinade over the chicken garnish with fresh coriander that is chopped and serve. Enjoy with naan or even ugali.
