Ingredients:
First marination:
(To get the maximum moistness and succulence in your chicken!)
In a large container, to hold the chicken. Add
chicken Leg piece:1 kg
2 tsp salt
1 tsp sugar
1/2 cup white vinegar
Juice of 1 lemon
3-4 tbsp chopped fresh coriander
Add cold water and swirl/mix everything together.
Wash and dry your chicken, then make a couple of slits on the thickest parts of the chicken (breast, leg, thigh).
Now add in the cleaned chicken, it should be completely immersed in the water.
Cover the container and refrigerate it for 1-4 hours.
Then drain out the liquid, rinse out the chicken properly to get rid of any excess salt and proceed with the
second marination.
Second Marination:
1/2 tsp cumin seeds
1½ tsp red chilli powder
1 tsp garam masala
1 tsp black pepper powder
1 tsp tandoori masala
¼ tsp turmeric powder
1½ tsp salt
½ cup thick yoghurt
½ tbsp garlic paste
½ tbsp ginger paste
2 tbsp oil + 2 tbsp melted butter
Lemon juice of 1 lemon
1 tsp Red chilli flakes(optional)
Method:
Mix all the above ingredients except for the melted butter (which will be used later) in a bowl.
Rub this marinade onto your chicken.
Refrigerate the chicken with its marinade for 12-48 hours.
The lengthy marination helps tenderise the meat and also develops the flavours properly for a tastier chicken.
Remove the chicken from the fridge at least 30minutes to an hour before you want to begin cooking, to help get it to room
temperature.
Set your microwave oven in "Grill chicken" mode & grill the both sides.
Add melted butter & chilli flakes & serve it hot.
First marination:
(To get the maximum moistness and succulence in your chicken!)
In a large container, to hold the chicken. Add
chicken Leg piece:1 kg
2 tsp salt
1 tsp sugar
1/2 cup white vinegar
Juice of 1 lemon
3-4 tbsp chopped fresh coriander
Add cold water and swirl/mix everything together.
Wash and dry your chicken, then make a couple of slits on the thickest parts of the chicken (breast, leg, thigh).
Now add in the cleaned chicken, it should be completely immersed in the water.
Cover the container and refrigerate it for 1-4 hours.
Then drain out the liquid, rinse out the chicken properly to get rid of any excess salt and proceed with the
second marination.
Second Marination:
1/2 tsp cumin seeds
1½ tsp red chilli powder
1 tsp garam masala
1 tsp black pepper powder
1 tsp tandoori masala
¼ tsp turmeric powder
1½ tsp salt
½ cup thick yoghurt
½ tbsp garlic paste
½ tbsp ginger paste
2 tbsp oil + 2 tbsp melted butter
Lemon juice of 1 lemon
1 tsp Red chilli flakes(optional)
Method:
Mix all the above ingredients except for the melted butter (which will be used later) in a bowl.
Rub this marinade onto your chicken.
Refrigerate the chicken with its marinade for 12-48 hours.
The lengthy marination helps tenderise the meat and also develops the flavours properly for a tastier chicken.
Remove the chicken from the fridge at least 30minutes to an hour before you want to begin cooking, to help get it to room
temperature.
Set your microwave oven in "Grill chicken" mode & grill the both sides.
Add melted butter & chilli flakes & serve it hot.
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