Cape of Good Hope

24th Aug 2020

Marinated chicken tikka masala espetada (with dried apricots)

Chunky boneless chicken thighs are the most tender cut for these espetadas. The charred apricots add a welcome extra layer of soft texture and sweetness for a memorable curried espetada that will delight any crowd.


500 ml (2 cups) plain full cream yoghurt 60 ml (1/4 cup) fresh lemon juice
30 ml (2 tablespoons) tomato paste
30 ml (2 tablespoons) vegetable oil

a knob of fresh ginger, peeled & finely grated 3 cloves garlic, peeled & finely grated
10 ml (2 teaspoons) ground coriander
10 ml (2 teaspoons) ground cumin

10 ml (2 teaspoons) ground turmeric

30 ml (2 tablespoons) garam masala
7,5 ml (1,5 teaspoons) salt
2,5 ml (1/2 teaspoon) freshly ground black pepper 1,5 kg boneless skinless chicken thighs
250 g soft dried Turkish apricots
6-8 large or 12 medium sosatie sticks/skewers
a handful fresh coriander leaves, to serve
a few fresh lemon wedges, to serve


  1. In a large glass/ceramic/plastic bowl, mix the yoghurt, lemon juice, tomato paste, oil, ginger, garlic, coriander, cumin, turmeric, garam masala, salt & pepper.
  2. Add the boneless chicken thighs to the marinade (if the thighs are very large, cut them in half ) and mix well to cover all over. Cover the bowl with a tight fitting lid or plastic wrap and leave to marinate in the fridge for at least 3 hours or up to 24 hours.
  3. Bring the meat to room temperature by leaving it on the kitchen counter for an hour, and pre-heat your oven to 220 C (or get a fire ready to braai). Using clean hands, skewer the marinated thighs on your skewer sticks, folding them in half where necessary (don’t leave longer strands overhanging), with a few apricots inbetween.
  4. Roast in the oven at 220 C for about 25 minutes (place them on a rack fitted over a lined baking tray), or braai over medium hot coals, turning frequently to prevent burning. The apricots and marinade will blacken here and there – that’s perfect. Cook until just done, then scatter with fresh coriander and serve hot.

Buy Our Wines


Sauvignon Blanc

Appealing aromas of granadilla and grapefruit zest with a tinge of peach blossom.

Read More



Subtle whiffs of orange blossom, lime zest, vanilla cream and a light biscuit note.

Read More



Delicate orange blossom oral notes overlay more distinctive creamy citrus peel on the nose.

Read More

Van Lill & Visser

Chenin Blanc

Enticing stone fruit aromas - nectarine and peach with a tinge of honeyed almonds.

Read More


Chenin Blanc

Complex nose with apricot and nectarine brushed by a dusty gravel element and just a hint of floral perfume

Read More


Groendruif (Semillon)

Bright citrus aromas of lime and lemon underpin nectarine abundance.

Read More

Parel Vallei Farmstead


Attractive cherry fruitcake and black berry aromas tinged with a faint hint of choc mint.

Read More



Aromatics of Fynbos with herbaceous whiffs, extending to plum and dark fruit characteristics on the nose. Hints of lavender are evident too.

Read More


Southern Slopes

Appealing spicy dark fruit: black cherry with cedar and a hint of tobacco.

Read More


Western Slopes

Appealing aromas of spicy fruitcake, black cherry, blackcurrant and cedar.

Read More



Bold raspberry and youngberry aromas which mingle with a deeper leather nuance.

Read More


Pinot Noir

Delicate hints of rose petal with bright red berries and persistent palate.

Read More
To use this site you must be 18 years or older. By clicking yes, you accept the terms and conditions of this site.