Friday, June 08, 2012

Spicy chicken BBQ indian style

 Came up with recipe after trying many others and this was a hit at one of the pool side BBQs back in TX.
I hope ya'll enjoy it :)

 Ingredients: ( pls increase the qty of masala according to the qty of Chicken)

• 3 lb Chicken, cut into large pieces, skinned 
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or vinegar
• 1 tablespoon minced garlic or 4-5 cloves of garlic
• 1 tablespoon grated or crushed ginger or 2” piece of ginger
• 1 tablespoon Jeera powder
• 1 teaspoon Dhania powder
• 1 teaspoon chilli powder / or serrano chillies minced if u want it very hot
• ½ tsp turmeric
• 1/4 teaspoon ground cardamom
• 2 tablespoon Kasuri Methi
• Few Basil leaves
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fresh ground black pepper or 20 whole peppercorns
• 1 tablespoon Salt, or to taste
• Vegetable oil, for brushing
• 1 large onion sliced into rings to put in marinade

  •  Prick the cleaned skinned chicken all over with a fork. Then, using a sharp knife, cut gashes in the chicken to allow the pieces to get well marinated. Place the chicken in a nonreactive large, shallow dish. 
  • In a blender, blitz the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, chilli powder, turmeric cardamom, kasuri methi, basil, cloves, black pepper and salt. 
  • Then pour the mixture over the chicken and rub it in well into the chicken, turning it several times.  Put the Onion slices in the marinade with the chicken. Cover and refrigerate 8 hours or overnight. 
  • Remove the chicken from the refrigerator at least 30 minutes before cooking.

 BBQ method:
On the Charcoal grill, prepare the fire for direct-heat cooking about 1 1/2 hours before u are ready to cook so that white ash forms over the coals, then the coals are at its hottest.
Position the grill rack approx 5 inches from the fire.
Remove the chicken from the marinade, pressing lightly to remove excess marinade, and brush with oil.
Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open.
Do Not turn for the first 10mins.
Then Baste with marinade the other side and cook 10 mins. Cook, turning 3 or 4 times basting with marinade or ghee every 10 minutes. Continue until meat is cooked approx 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. 

Serve with sliced onions, lemon, cucumber and a salad with fruits. Njoy!