Marinade | Chicken Tikka Marinade

INGREDIENTS

• 1 chicken cut into 8 pieces, although I used all breasts
• to taste, salt
• 3 whole green cardamom pods
• 3 cloves garlic, coarsely chopped
• 3 tablespoons finely chopped fresh ginger
• 1 cup plain whole milk yogurt
• 3 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1/2-1 teaspoon cayenne pepper, to taste
• 1 onion, thinly sliced lengthwise for serving (optional)

INSTRUCTIONS

Clean chicken and dry, sprinkle and mix with 1 teaspoon salt and let stand for 5 minutes. In the meanwhile, crush the cardamom pods in a mortar using the pestle (remove the shell casings), then add garlic and ginger and pound to a coarse paste. I used a mini chopper, which worked fine. Transfer the mixture to a small bowl and stir in the yogurt, lemon juice, black pepper, cayenne. Pour the marinade over the chicken in the bowl or a zip lock bag and turn the pieces to coat. Cover and let marinate in the fridge for 6-12 hours; the longer the better. Braai/Grill on high until done