Himachali Grilled Chicken

Name: Himachali Grilled Chicken
Cuisine: Indian
Ingredients: FOR GARNISH OR SIDE; 3 onions chopped; 4-5 tbps malt vinegar; 1 green chilli slit in half; FOR THE MARINADE; 1/2 kg chicken; 7-8 cloves; 1/2 tsp black peppercorns; 1/2 cinnamon stick; 1 tsp cumin seeds; 1 tsp corriander seeds; 1 inch ginger; 7-8 garlic cloves; 4 chillies slit in half; leaves few mint; 1/2 tsp turmeric powder; 1/2 tsp jaggery; Juice of half a lime; 2 tsp ghee; to taste salt

Niti Madan @cook_3695599

Mumbai, India

Himachali Grilled Chicken

Niti Madan @cook_3695599

Saved

Ingredients

FOR GARNISH OR SIDE
3onions chopped
4-5tbps malt vinegar
1green chilli slit in half
FOR THE MARINADE
1/2 kgchicken
7-8cloves
1/2 tspblack peppercorns
1/2cinnamon stick
1 tspcumin seeds
1 tspcorriander seeds
1 inchginger
7-8garlic cloves
4chillies slit in half
leavesfew mint
1/2 tspturmeric powder
1/2 tspjaggery
Juice of half a lime
2 tspghee
to tastesalt

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Steps

1

Put the chopped onion, 1 green chilli and malt vinegar and mix well. Set aside
2

Make insertions in the chicken pieces
3

Dry roast the cloves, peppercorns, cinnamon, cumin, corriander
4

Put the spices in a mortar and pestle and grind into a powder.
5

Dry roast the aromatics ginger, garlic, chillies
6

Mix this in the powder and grind into a nice paste
7

Add some mint leaves, jaggery, lime juice into the paste and mix well
8

Pour a few tbsp of ghee into the chicken and rub in the marinade. Put in the fridge for 2 hours. Then bring the chicken to room temperature and season well.
9

Heat a shallow pan or griddle with some oil and sear the chicken on high flame till nicely coloured. Turn down the heat and fry gently, deglazing with a little water to prevent the marinade from burning. Fry till golden brown.
10

Baste with a little ghee and lime juice and cook till tender and cooked perfectly.
11

Garnish with fresh corriander and serve with the vinegar onions, gren chillies and lime wedges
12

Serve with tandoori roti or bread