24/09/2026
CELEBRATE BRAAI DAY
There’s nothing quite like gathering around the braai with good food, good company and a glass of w**e.
This smoky, spiced Butter Chicken Spatchcock, made with Pesto Princess Butter Chicken Curry Sauce and slowly cooked over the coals, is perfectly paired with Alto Cabernet Sauvignon 2021.
BUTTER CHICKEN SPATCHCOCK ON THE BRAAI
Serves 4 | Prep 15 mins + marinating | Cook 1–1½ hours
🍷You'll need:
1.5 kg whole chicken
1 sachet Pesto Princess Butter Chicken Curry Sauce
30 ml neutral oil (like avocado or coconut)
30 ml plain yoghurt
3 garlic cloves, crushed
1 thumb-sized piece ginger, grated
1–2 chillies, finely chopped, or to taste
Sea salt
🔥To serve:
Ready-made naan
Pickled red onion
Fresh pineapple, chopped
Cucumber raita
Fresh mint
Alto Cabernet Sauvignon 2021
🌶Method:
Using kitchen scissors, cut down either side of the backbone and remove it. Turn the chicken breast-side up and press firmly on the breastbone to flatten.
Mix the Pesto Princess Butter Chicken Curry Sauce with the oil, yoghurt, garlic, ginger and chilli. Season with salt, then coat the chicken generously. Cover and marinate for at least 1 hour, or overnight.
Prepare a kettle braai for indirect, medium heat. Braai with the lid closed for 1–1½ hours, turning once, until golden, lightly charred and cooked through.
Just before serving, brush the naan with a little oil and toast over the coals.
Pile the chicken and naan onto a platter, scatter with mint and pickled red onion, and serve with the pineapple and raita.
Pour a glass of Alto Cabernet Sauvignon 2021 and enjoy!
**eestate **e
