Bamix Recipe Blog

A Father's Day Favourite: Amasi Chicken with Cape Malay Spice

Warmly spiced, this Amasi-marinated chicken is the perfect braai meat. This popular fermented milk tenderizes the chicken and leaves it with a tangy taste that pairs perfectly with freshly prepared Malay Curry Spice.

Firstly, we will do a homemade Cape Malay Spice Mix. This iconic spice blend is a fusion of Malaysian, Indonesian and East African flavours that has become part of Cape Malay and South African culture.

Cape Malay Spice Mix


  • 1 T Cloves
  • 1/2 Cup Coriander Seed
  • 1T Fennel Seed
  • 1 T Black Mustard Seed
  • 2 T Fenugreek Seeds
  • 1 1/2  T Black Peppercorns
  • 1 - 3 small dry red chillies, seeds and stems removed. The number of chilies depends on how hot you wish your curry mix to be.
  • 3 T Cumin Seeds
  • 1/2 Cup Ground Cardamom
  • 1/4 Cup Turmeric / Borrie
  • 1 T Ground Ginger
  • 2 Dried Curry Leaves



  1. Place all the whole seeds in a dry frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Be careful not to burn them!
  2. Place the seeds and chillies in your Bamix processor and grind until fine. You may need to do this in batches.
  3. Add the dried curry leaves and grind again into a powder.
  4. Empty the ingredients into a bowl and add the ground spices. Mix well.
  5. Place in an airtight container.
  6. The spices will last up to 6 months stored in a fridge or cool place.

"Mafi" Braai Chicken


  • 500ml Amasi Fermented Milk
  • 25g Cape Malay Curry Mix
  • 30ml Olive Oil
  • 1.5kg Approx Chicken



  1. In a bowl place the Amasi, spices and olive oil. Combine well.
  2. Place the chicken in the marinade and coat well then leave to marinade covered in the fridge for a minimum of three hours. If possible allow to marinade overnight.
  3. Take your chicken out about an hour before you wish to braai it. Take it out the Amasi and spice mix and let the marinade drip off.
  4. Because we know braai dad's we won't tell you how to braai the perfect chicken!

Once the chicken is golden and crisp, serve with a tomato and onion sambal, rooti and a yellow rice and raisins

- June 2019 -


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