#peri-perichickenespetada #veenascurryworld #PeriPeriChicken
Authentic Dishes with my personal Touch 😍
Ingredients
For the Sauce
Red Capsicum -450gm or 3 medium
Red Spicy Fresh chilli -13
Garlic -13 cloves
Onion -11/2 medium
Bay leaf -2
Lemon Juice -1/4cup
Vinegar - less than 1/4 cup
Salt -3tsp or accordingly
Sugar -11/2 tsp
Lemon Zest -of 1 lemon
Paprika Powder -11/2 tsp
Crushed chilli flakes -1/2tsp opt
Rose Mary or oregano -1/4tsp (opt)
Olive oil or any refined oil -4tbsp
Chicken -1 kg
Method
Wash and clean the chicken breast (preferably)and keep aside. Cut some slits on the chicken piece.
Grill the red bell pepper. You can either pan grill the bell peppers or add some oil and grill the the red capsicums.Now grill the onions on medium flame. Keep the grilled onions aside. Add 13 cloves of garlic. Saute this in few olive oil. Add few bay leaf.
Keep aside.
Now add the spiciest red chillies. I have use Thai red chilly. Saute this spicy red chillies. Cut the red chillies into half before you add it to saute. Now grind everything together with 4tbsp of olive oil, 1 ½ tsp paparika powder/Kashmiri chilly powder, ¼ cup of vinegar, Salt and a pinch of sugar(must have).Add zest of lemon (only the yellow skin part).Add ½ tsp crushed chilly , add rosemary or oregano. Grind everthing together without water. Adjust the spices accordingly.
Marinate the chicken with the ground sauce. Marinate for 12 hours/overnight/ min for 1 hour.
Pour the rest of the sauce to a saucepan. Add 3 cups of water and boil it well. Boil it for 45 min and reduce it to a sauce consistency. You can store this in the glass jar.
Take a wok and grill the chicken pieces . cook for a minute on each sides on high flame. Close the lid and cook for 10 mins. Grill the chicken pieces now. Brush some oil on the pieces. The brush some peri peri sauce on the pieces. You can use a charcoal piece to add the smokey effect.
Enjoy !!!!
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