Ending the year with Thandoori Chicken?

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Most year-end functions involve lavish meals at a fancy restaurant or a retreat at a game lodge out in the bush. Our year-end function for our students at the University of the Western Cape was a bit different. Since our ministry at that campus is mostly female, I invited the girls from my bible studies to a girls-only pyjama party at my house! Of course, poor Nicholas had to be kicked out for the evening but it was worth it! It was interesting to see different cultures learn from each other in unique ways. For example, the coloured girls from Worcester taught us all how to play dominoes – and boy was it animated!

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We laughed hysterically but also got to enjoy a home-made meal (Thandoori chicken! Mmm!)and reflect on the year gone by. My challenge to these ladies was to not keep what they have learned just for themselves but they have a responsibility to their generation to share with others about who Jesus is. That will be part of our adventure next year – going out witnessing on campus together and seeing them have disciples of their own! Two of these ladies however, will be graduating this year – one will soon become a nurse and the other has recently joined a police academy!  It blesses my heart to know that our medical field and police department will never be the same because of these lovely women of God. 

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Oh and just in case you needed it, here’s the recipe for my Thandoori (taken from the South African Treasury of Indian Delights by Zuleikha Mayat)

Ingredients:

1 chicken disjointed – make deep slits into the fleshy parts
1 teaspoon crushed cumin
1 teaspoon salt
1 tablespoon lemon juice
2 teaspoons fresh ground chillies
115ml (small tin) of tomato paste
2 tablespoons yogurt
2 tablespoons of oil
3 tablespoons of butter
1.5 teaspoons of ginger and garlic paste

Method:

Mix all ingredients together into a marinade – except the butter. Smear the marinade over the chicken and marinate in the fridge overnight. Place the pieces on an oven tray and dot with the butter. Grill for 25-30 minutes or until cooked (or put on the oven setting at 180 degrees Celsius and bake for an hour but dot with butter and grill for a few minutes at the end).  You can also make a separate batch of marinade and cook it in a saucepan to serve as a side sauce. This dish can be served with rice or with crispy potato wedges (I prefer the wedges!)

With love,

Pravani

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