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| Ingredients | Quantity |
|---|---|
| Whole Chicken (1.2-1.5 kg) | 1 |
| For the Brine Solution | |
| Water | 1 liter |
| Salt | 3 tbsp |
| Sugar | 3 tbsp |
| Cinnamon | 1 stick |
| Bay leaf | 2 pieces |
| Black pepper corns | 1 tsp |
| Cloves | 6-8 pieces |
| For the Herb Butter | |
| Butter (room temperature) | 100 grams |
| Thyme (chopped) | 7 grams |
| Garlic (mashed) | 1 clove |
| Black peppercorns (crushed) | 2 tsp |
| Parsley (chopped) | handful |
| Lemon zest | 1 whole |
| Salt | as required |
Method
The grilled quail here pair very well with the pomegranate-orange sauce that adds a fruity, flavourful twist to the whole dish.
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This dish was created in Angola and Mozambique when Portuguese settlers arrived with the special peri-peri chilli pepper. The chicken here is marinated in a deliciously spicy Peri-Peri sauce and grilled to one’s liking.
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The crispy breaded chicken stuffed with herbed butter, smoothly melts when fried and helps make the chicken tender.
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Chicken Tikka Masala is a dish of grilled chunks of chicken (Tikka) in a rich creamy, tangy and spicy orange coloured thick gravy sauce.
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