Peri Peri Chicken

Name: Peri Peri Chicken
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg chicken (Make slits in every piece); For First Marination:; 1 Cup Mint Leaves; 1/2 inch Garlic; 6-7 Garlic Cloves; 3 Green Chillies; As per taste Salt; 1 tsp Vinegar; For Second Marination:; 5-6 Kashmiri Red chilli crushed; 1 tbsp Coriander seeds; 1/2 tbsp Garam Masala; 1 tsp Cumin Powder; 1 tbsp black pepper corns; 1 maggi chicken stock cube; 1/2 tsp turmeric powder; As per taste Salt; Handful Coriander leaves; 1 tablespoon oil; Few drops Food color (opt); As required Butter (opt)

thecheeseball_ @cook_26095108

#ilovecooking

thecheeseball_ @cook_26095108

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Ingredients

2hours

6 servings

1 kgchicken (Make slits in every piece)
ForFirst Marination:
1 CupMint Leaves
1/2 inchGarlic
6-7Garlic Cloves
3Green Chillies
As per taste Salt
1 tspVinegar
ForSecond Marination:
5-6Kashmiri Red chilli crushed
1 tbspCoriander seeds
1/2 tbspGaram Masala
1 tsp Cumin Powder
1 tbspblack pepper corns
1maggi chicken stock cube
1/2 tspturmeric powder
As per taste Salt
Handful Coriander leaves
1 tablespoonoil
Few drops Food color (opt)
As required Butter (opt)

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Steps

2hours

1

Blend the first marination.
2

In a bowl add the chicken and marinate the chicken with the first marinade and keep it in refrigerator for 2-3 hours or overnight.
3

Now Marinate the chicken with the second marinade and add coriander leaves, oil, salt, if necessary and mix well. To this you can add red food color and keep it aside for 30 minutes.
4

In a heavy bottom pan, add 1 tablespoon butter and 3 tablespoons oil, fry the chicken on both sides in low flame for 30-35 minutesminutes (15minutes on both the sides).
5

Once done, add all the fried chicken in a bowl, and keep a small bowl in the middle and to that add hot charcoal and add oil, close the lid and keep it for 5 minutes.
6

Serve it with thoum.