Grilled butter chicken with carrot and tomato salad

Prep time
Cook time

The yoghurt in the sauce makes for juicy, succulent braai chicken.


  • 1 x chicken braai pack 250ml yoghurt
  • ½ onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 thumb ginger, roughly chopped
  • 45ml garam masala
  • 30ml turmeric
  • 30ml ground coriander
  • 30ml ground cumin
  • 30ml chilli flakes
  • 30ml sugar
  • 1 x 400g tin chopped tomatoes
  • 5ml salt
  • 5ml black pepper
  • 3 carrots, julienned
  • 1kg cherry tomatoes, halved
  • 20g coriander leaves, roughly chopped
  • 2 spring onion, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 30g pumpkin seeds, toasted
  • 15ml olive oil
  • 15ml balsamic vinegar


  • Keep the chicken pieces aside. Blend the rest of the ingredients until smooth.
  • Toss the chicken pieces through the sauce and leave in the fridge to marinate overnight.
  • Remove the chicken from the sauce, discarding any excess sauce.
  • Cook the chicken over a medium heat on the braai, getting lots of caramelised colour.
  • Turn regularly until cooked through. This takes about 40 minutes. Take care not to char the chicken too much.
  • Toss all the ingredients together until combined.
  Serve the fresh salad with the crispy, warm chicken.