Recipe of the Quarter - Flavors of East Africa

Elewana (owners of Tanzania's Serengeti Migration Camp and Pioneer Camp, and Kenya's Lodo Springs Camp) does not disappoint with its culinary creations incorporating the aromatic spices of East African cuisine with the freshness of locally sourced ingredients. Each dish illustrates an inspirational journey and celebrates the vibrant cultures that call East Africa home.

Chicken Tikka Masala

1lb boneless chicken, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons ginger garlic paste (jarred)

1 tablespoon lemon juice

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon turmeric powder

1 teaspoon paprika

1 teaspoon garam masala

Salt, to taste

Cooking oil, for grilling

Mango Chutney

2 ripe mangoes, peeled and diced (or thaw frozen)

1/4 cup white vinegar

1/4 cup brown sugar

1 small onion, finely chopped

1 teaspoon ginger, grated

1 teaspoon mustard seeds

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

Salt, to taste

Chapati

2 cups all-purpose flour

1 teaspoon salt

2 Tablespoons olive oil

½ cup Melted Butter

¾ cup water or as needed

Prepare Chicken Tikka:

In a bowl, combine yogurt, ginger garlic paste, lemon juice, ground coriander, ground cumin, turmeric powder, paprika, garam masala, and salt to taste.

Add the chicken pieces to the marinade, coating them evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.

Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers.

Grill the chicken skewers for about 8-10 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and set aside.

Prepare Mango Chutney:

In a saucepan, combine diced mangoes, white vinegar, brown sugar, chopped onion, grated ginger, mustard seeds, ground cumin, chili powder, and salt to taste.

Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the mangoes are soft, and the chutney has thickened.

Remove from heat and let the chutney cool. Transfer to a sterilized jar or container.

Prepare Chapati:

In a large bowl, stir together the all-purpose flour and salt.

Use a wooden spoon to stir in the olive oil and enough water to make soft dough that is elastic but not sticky.

Knead the dough on a lightly floured surface until it is smooth.

Divide into 4 parts or more if you want smaller breads.

Roll each piece into a ball and leave to rest for a few minutes.

On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until round and thin, like a tortilla.

Then Brush the melted butter over them with a pastry brush of a spoon.

Roll up tight, into a sausage and then roll the sausage into a spiral and roll out into a circle again, this method helps create the flaky unique chapati layers.

Heat a skillet until hot, and grease lightly.

Cook chapatis one at a time until the top begins to bubble, and underside forms brown spots (about 30 seconds).

Flip and cook the other side.

Assemble:

Place a chapatti on a serving plate.

Spread a generous amount of mango chutney over the chapatti.

Top with grilled chicken tikka pieces.

Optionally, garnish with chopped cilantro or mint leaves for added freshness.

Top with yogurt.