Ingredients
- ½ Kilo chicken
- 1 tbsp. or 3 tsp. Chili Powder (adjust to taste)
- 1 tsp. Salt (adjust to taste)
- 2-3 tsp. Coriander Powder
- ¼ – ½ tsp. Turmeric (I just sprinkled some and did not
measure it)
- ¼ Garam Masala
- 2 tsp. Shan Tikka Boti BBQ Mix (Recipe called for 1
tsp. Chicken Masala. I had none and substituted it)
- 1 tbsp. or ½ lime Juice
- 2 – 3 tbsp. Water
- 3 tbsp. Oil
- 10 – 15 Curry Leaves
- 1 tbsp. Ginger Garlic paste
- 2 small to medium sized Onions Sliced or 1 ¾ – 2 cups
Sliced Onions
Method
- Skin the chicken, wash and make 3-4 gashes on the each chicken.
If one wishes, they can leave the skin on. The recipe called for pulling
down the skin, making the gashes and leaving the skin on.
- In a small bowl, make a marinade with chili powder,
salt, coriander powder, turmeric, garam masala, tikka boti masala or
chicken masala (if using chicken masala try adding 1 tsp. and add more if
it is not spicy enough), lime juice and water.
- Rub the chicken with the marinade and let it marinate
for at least 1 – 1 ½ hours. The recipe calls for 2 hours but I have
marinated it for an hour and it tasted fine. If time permits, do marinate
longer.
- Heat oil in a pan throw in the curry leaves and ginger
garlic paste. When the leaves begin to change color, add the onions and
sauté until the onions are translucent.
- Reduce the heat to medium, add the chicken pieces and
fry it until chicken pieces are fully cooked and turn nice golden brown.
This should take 10 – 15 minutes and keep turning the pieces frequently to
avoid burnt chicken and for an evenly cooked chicken. If the chicken is
burning, reduce the heat to low and cook it a little longer until the
chicken is well cooked. Cooking time varies depending on the size of
the pieces as well.
- Serve it hot as a side dish with rice or with some salad.It would be an awesome combination to serve this chicken with steaming rice with some pappu chaaru and a dollop of ghee.
No comments:
Post a Comment