Watch how to make this delicious recipe in quick and easy steps from the Bombay Chef Varun Inamdar only on Get Curried.
1 kg Chicken
100 ml Extra Virgin olive oil
10 – 13 garlic cloves
5 ripe serrano chillies
10- 12 African devil red chillies
3 Bay leaves
1 tsp smoked paprika
Sea salt as required
1 lemon juice
3-4 charcoal chunks
1 tbsp oil
Take the devil red chillies, serrano chillies, bay leaves, garlic cloves, sea salt, extra virgin olive oil, smoked paprika and lemon juice in a grinder and make a fine paste.
Cut the chicken into 8 pieces after removing the fat. Add the peri peri sauce to the chicken pieces and mix it properly.
Take a few pieces of wood charcoal and place them on the gas burner and heat them till they are red. Take the burning charcoal pieces in a small bowl aand keep the bowl in the bowl of marinated chicken pieces. Pour some olive oil on the charcoals and as soon as they start emitting smoke cover the marination bowl with a lid. Let it smoke for 30 minutes.
Heat a pan on moderate flame. Place the pieces of the marinated chicken in the pan and heat till brown.
Take some fresh parsley leaves and dab them in the marinade. Baste the pieces of chicken with the marinade. Keep turning the pieces of the chicken and make sure they are brown on all sides.
Turn off the flame and Chicken Peri Peri is ready to serve.
Let us know how your Chicken Peri Peri turned out in the comments section.
Subscribe and stay tuned! And most importantly….Keep cooking!
#ChickenPeriPeri #ChickenLeg #GetCurried #chickenStarter
Host : Varun Inamdar
copyright – REPL
Subscribe and Get regular Updates: https://www.youtube.com/user/Getcurried?sub_confirmation=1
Peri-peri is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in former Portugal’s Southern African territories particularly Mozambique and its border regions with South Africa from the malagueta pepper and then spread to other Portuguese domains