So this awesome recipe is from the Cosmopolitan Cuisine VI page 46. It's quite easy to make, super filling, and defiantly worth the repeat.

By the way, I am so sorry I haven't been posting in a bit I have been studying and I wrote my college paper so waiting for results to come out so I can carry on with my next course. Anyway back to the recipe, you can marinate this and freeze works perfectly, and its a good idea if you entertain a lot to have some ready home-made meals at go.



500g chicken fillet cubes
1/2 tsp crushed ginger and garlic
1 tsp fresh ground chillies
1 tsp crushed cumin
1 tsp salt
1/2 tsp cardamom powder
1/2 tsp white pepper
2 Tb grated, mozzarella cheese
1 egg beaten
1 tsp corn flour
2 Tb mascarpone cheese
2 Tb lemon juice
1 tsp green chutney

Wooden Skewers - soaked in water
2 Tb butter
1 Tb lemon juice
1 Tb finely chopped, coriander leaves

1. Combine all the ingredients and marinate the chicken for around 3 hours.
2. Thread 5 pieces  of chicken on to each skewer.
3. Grill on a braai or electric griller until tender. 
4. Melter butter and lemon juice and brush with skewers when done. 
5. Sprinkle coriander leaves over skewers and serve. 

Holiday's everywhere, festive season so you can imagine the braai/bbq parties, this is a quick recipe to marinate your chicken with. Served with salad, and/or the side dish recipe posted before this called Creamy Sliced Potato Baked and will be linked here so you can find it easily. Mumsie marinated the chicken I was there watching and taking pictures obviously lol .

So I whipped this up quick in the morning, I had to type the recipe out quick before I forgot what I put in it, simple ingredients. My aunty made the crispy baked potato wedges in the side, the recipe which I have posted previously and I will link it on this post.




Mayo
Red chilli paste
Crushed Ginger
Garlic Sauce
Mild Peri-peri Sauce
Machacho Mild Dry Spice
Robertson's Chicken Spice
Tomato Sauce
Lemon Juice
Turmeric
Red Chilli Powder (bhookie)
Freshly Ground Pepper

• Please Note: In the recipe there is no salt, all the spices and sauces have salt already if you add salt as well it will become salty. You can taste and decide if it needs salt or not. 
• Now after making the marinade add it to the chicken and marinate. 
• Place the chicken in a pyrex/baking dish, add some water and drizzle with olive oil and cover with foil. 
• Grill in the oven at 200 degrees till done, make sure you keep turning the meat, also make sure that it stays a bit saucy. Even though this is a grilled dish a little sauce is good. 
• When done serve with salad or crispy baked potato wedges. 

So this recipe was actually called a Nandos recipe, but it has no nandos spice or sauce, so I decided to change the name to the not-so-nandos-chicken. My aunty made this the other day, her on holiday means I get new recipes and cooking lessons.. It's a quick and easy recipe, which I hope everyone enjoys. Can be served with roti, naan, paratha or like how we served it with garlic bread.


MARINATE CHICKEN PIECES:

Red chilli powder (bhookie)
Tumeric (araad)
Lemon Juice
Crushed Garlic

• Cook till the chicken is done, can use a bit of water so it doesn't burn out while cooking.
• Next, fry some potato wedges.
• Once the chicken is cooked take a pyrex (baking/oven dish) and mix with ingredients below:

Made by my lovely mummy and I plated it, cause you know that is what I do ehm
So anyway hope you like this recipe, any tikka recipe feel free to head over to the blog facebook group and share with everyone. Also check out the other social sites on the home page, please like, share, comment, pin, hashtag, tag, subscribe and try the recipe out. Don't forget to check out previous recipes and send me your comments and opinions (:
This was served with the sliced baked potatoes, check previous recipes I have posted of preggo chicken showing a detailed explanation for the slicked baked potatoes.

INGREDIENTS 

• Salt/Pepper
• Paprika (red powder chillies)
• Ground red chillies (chilli paste)
• Tumeric
• Crushed cumin
• Crushed coriander 
• Lemon juice 
• Yellow/Red colouring 
• Yoghurt 
• Little ghram masala (mix of all indian spices please check local spice shop)
• Olive oil 

Preparation:

• Marinate the chicken, make sure its saucy and cook with a little water on low till done. 
• Serve with the baked sliced potatoes.
• For the green chutney mix; yoghurt and ground green chillies with a pinch of salt. 
• Garnish with fresh coriander. 

Recipe credit goes to Aunty Shaidah Saloojee. 

Days are going pass so fast, that the dreaded question of "what to cook tomorrow" becomes even more frustrating for a Friday/ Jummah lunch. 

Coming from a Muslim and Indian home there are only so many rice dish options on has, if you know what I mean. 

And also who can deny a good biryani. This is a new way of making this biryani and very easy with very little ingrediants. Make your Friday Lunch biryani all jazzed up and watch your family finish the pot up.

Note this recipe has NO ONIONS & NO TOMATOES!

CHICKEN PIECES MARINADE

• Ground ginger
• Ground garlic
• Red chilli paste 
• Green chilli paste
• Tumeric
• Salt/Pepper
• Fine cumin and coriander
• Cinnamon stick (check at an indian spice shop)
• Cloves
• Cardamom
• A pinch of gharam masala (check at an indian spice shop)
• Lemon Juice
• 1 cup plain yoghurt
• 1/2 cup oil 
• A LOT of fresh mint and coriander (handful or more)

1. After marinating the chicken place it in the pot, again please note this is not the typical biryani recipe so no tomato and onions.
2. Boil some white rice depending on how much biryani you are making, and layer on top of the meat.
3. Leave to cook on slow till the meat is done, make sure the meat is not drying while cooking, if so lower the heat and add some water but not so much.
DHAY

• Take some plain yoghurt, add some milk to thin the mix a bit.
• Add some green chilli paste and a bit of salt.
• Whip real good, the mixture should be in between thick and thin. 
• Serve in shot glasses.

CUCUMBER SIDE DISH

• Thinly slice some cucumber or cut them in cubes.
• Add the green chilli paste.
• Drizzle in some lemon juice and yoghurt.
• In the picture above you can see I had some radish in the fridge so I sliced some up and added it for a garnish.

Lastly when serving garnish with some mint leaves and coriander on the rice. 

CHICKEN STRIPS

Marinate in:

• Tandoori Powder
• Lemon Juice
• Ground Black Powder
• Ground garlic
• Vinegar 
• Fine red chillies (red chilli paste)
• Turmeric 
• Cumin
• Ground coriander

***Cook the chicken till dry.

SAUCE

Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.

• 2 cups water
• 125g butter (butter can be adjusted for those looking to be healthier)
• 1 tsp salt
• 4 Tb vinegar
• 1/4 tsp red colouring
• 2 Tb hot sauce
• 2 tsp ground garlic
• 3 Tb soya sauce
• 3 Tb tomato sauce
• 3 Tb sugar
• 3 Tb mazina (cornflour)
• Alot of chopped spring onions 

Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.

If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans  with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.

1. Heat the pan with some olive oil until REALLY HOT.
2. Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
3. Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
4. Can be served with naan or spaghetti.