Roostekoek and Butter Chicken
Recipe by Jay Miller
See more of Jay’s creations: instagram.com/jasonderrickmiller
Roostekoek
1 Tsp Sugar
100 ml Lukewarm Water
10 g Dried Yeast.
400 g Bread Flour.
1 tsp Salt
60 g Butter
2 Eggs
Olive Oil
2 Tbsl
Mix sugar, water and yeast together, give it a stir and leave for 10 minutes until frothy.
Place dry ingredients into a bowl and mix together.
Add the eggs and melted butter to the water, sugar and yeast. Make a well in the centre of your dry ingredients. Pour the water mixture in the well. Bring ingredients together into a shaggy dough and then kneed.
TIP: Kneed by hand for about 10 minutes until the dough is smooth and elastic.
TIP: Dip a finger into flour and press it into your dough. If it springs back the dough is ready! Drizzle some olive oil into a bowl. Place dough into the bowl and move it around until lightly covered with the oil.
Cover with a damp tea towel and leave in a warm place for an hour or until doubled in size.
TIP: the dough out onto a lightly oiled work surface.
Knead the dough once more and flatten. At this stage you can shape the roostekoek into any size and shape. I use a bench scraper to cut squares out of the dough (about 8-10)
Place the roostekoek onto a baking sheet that is dusted with flour ensuring enough space between them.
Dust some more flour on top. This will ensure that they don’t develop a crust.
Cover with a damp tea towel and leave in a warm place to rest for 30 minutes.
Once the dough has rested, it is time to get them onto the braai.
Gently move to a braai with medium heat. Cook for 15 minutes per side.
Remove from heat and set aside.
Butter Chicken Marinade
1 kg Boneless Chicken Thighs
2 tsp Chilli Powder
1 Lemon, Juiced
1 TBLS Fresh Ginger
1 TBLS Fresh Garlic
1 tsp Ground Coriander
1 tsp Ground Cumin
Half Cup Plain yoghurt of your choice
Place all the ingredients into a bowl.
Mix together until all the chicken thighs are coated with the marinade.
Cover with cling film and allow to marinade for an hour.
TIP: We only had 2 hours to complete the challenge but letting the chicken marinade overnight in the fridge is more ideal.
Butter Chicken Sauce
2 Tbls Ghee
1 Onion, chopped
1 tin Chopped tomatoes
2 Tbls Tomato Paste
1 Tbls Chilli powder
1 tsp Ground cumin
1 tsp Ground cloves
1 tsp Ground cardamon
1 Tbls Fenugreek leaves, dried
half cup Heavy Cream
1 handful Fresh Coriander
Place ghee into a heavy based pan on medium to high heat.
Add onions and saute until golden brown.
Add garlic and ginger and stir for two minutes.
Next, add all the spices and continue to stir.
Add the tomato paste and tinned tomatoes and stir.
Cook until the sauce is reduced and thickened.
Add the cashew nut butter and stir until incorporated.
TIP: If you can’t get a hold of cashew nut butter, you can easily use any other nut butter. I’ve tried peanut butter and it works just as well.
Lastly, add in the cream and stir in along with the fenugreek leaves. Marinaded chicken thighs Allow to simmer for another 2 minutes and set aside.
Now its time to grill the chicken. Best done on the braai but you can also use a grill pan quarter cup Toasted cashews
You want to ensure a high heat in order to get a nice char. Skewer chicken onto a skewer stick and braai for 3 minutes each side until nicely charred each side.
At this point, heat your curry sauce on a medium heat.
Remove chicken from the skewer sticks and place into the curry sauce.
Stir into the sauce and cook for 2 minutes.
Now, garnish with fresh coriander and toasted cashew nuts.
Tomato Sambal
2 whole Tomatoes, chopped
half Red Onion, Chopped
1 Green Chilli, chopped
2 Tbls Mint, finely chopped
2 Tbls Coriander, chopped
2 Tbls Olive oil
Salt and pepper to taste
Place all of the fresh ingredients into a bowl.
Mix together and season to taste.
Pour in the olive oil and set aside.
Mint Yoghurt
2 cups Plain yoghurt of your choice
1 Tbsp Fresh lemon Juice
1 Cucumber, Grated
1 handful Fresh mint, finely chopped
Place all ingredients into a bowl.
Mix together and season to taste.
TIP: Add a chopped green chilli to add an extra kick
Pickled Red onion Pickled Red Onion
1 Red Onion, sliced
1 Cup Boiling water
1 Cup White Vinegar
1 Tbsp Sugar
1 Tbsp Salt
Place red onions in a bowl.
Mix water, vinegar, sugar and salt together separately.
Pour over the onion.
Cover with cling wrap and set aside until needed.
