Tag: Burnt Garlic Pepper Chicken

Burnt Garlic Pepper Chicken

Burnt Garlic Pepper Chicken

 

 

 

 

 

 

Ingredients

Cleaned and dressed chicken (with bone or boneless)   2 kg

Garlic cloves (Whole) 75gm

Freshly ground pepper or Pepper corn 3 table-spoon

Green chilies  – 4 -5 pieces

Capsicum/ green pepper – 1 whole [coarsely chopped]

Onion 5 large [coarsely chopped]

Tomato – 2 [coarsely chopped]

Bay leaf – 1

Chaat Masala – 1 table-spoon

Tabasco, non-fruit vinegar, light soya sauce, butter

 

Method

1)      Heat a thin bottom pan until piping hot. Add 1 table-spoon butter to the heated pan and let it smoke.

2)      Add entire garlic to the pan and let it smoke and burn, add the capsicum within a minute followed by the green chilies and 3 onions and bay leaf, keep stirring as the pan as it smokes. Add the pepper corns followed by the tomatoes.  Add a table-spoon of vinegar followed by a table-spoon of soya sauce and chaat masala.

3)     Once all the ingredients turn dark brown in colour add 2 table-spoon of water and turn off the heat

4)     Empty the contents in a mixer and add a tea-spoon of butter and mix it well till the ingredients are coarsely ground. YOUR MARINATE IS READY.

5)     Marinate the chicken with ¾ of the mixture and keep it aside for 3 -4 hours.

6)     Heat two table-spoon of oil of butter in a pan, add the remaining chopped onion once the pan is hot, allow the onions to turn translucent, and then add the ¼ marinate, and stir well for 1 minute; add the marinated chicken immediately.

7)    Cook on high flame for 5 minutes constantly stirring the chicken so that the chicken does not get too charred.

8)     Add 100ml water and bring to boil; Once boiling turn to low flame and cover the pan for 10 minutes. Once the chicken is cooked and the water has dried add a table-spoon of tabasco and 1 tea-spoon of vinegar and stir for a minute.

9)     Empty the chicken into a plate and garnish with sliced capsicum/onion and tomato mixed with chaat masala and lemon juice. Sprinkle freshly ground pepper and/or coriander all over the plate and your serving is ready.