For Harissa Spice Paste:-
1 cup dried red chillies, soaked
6 cloves Garlic
1 tbsp. Coriander Seeds
1 tsp. Fennel Seeds
1 tsp. Cumin Powder
½ cup Olive Oil
½ tsp. Salt
1 whole Chicken cut into 8 pieces
Salt, as required
2 tbsp. Lemon juice
3 tbsp. Harissa paste
1 tsp. Olive oil or vegetable oil for frying
Mint leaves for garnish
– Grind the soaked red chillies in a mixer/grinder to a coarse paste by adding lightly roasted coriander seeds and fennel seeds followed by cumin seed powder and garlic.
– Add olive oil, salt and make smooth paste. Transfer to a clean paste.
– In a bowl mix 2 tbsp. Harissa paste with chicken followed by salt, lemon juice and mix well.
– Marinate for a minimum of 30 minutes or a maximum overnight.
– Heat oil in a pan and place the marinated chicken in it and sear on a high flame.
– Baste the chicken pieces with the leftover oil from the marination.
– Cook evenly on all sides for 20 minutes.
– Turn the heat off and serve by garnishing with mint leaves and lemon.
Harissa Chicken is ready to eat!
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Host: Varun Inamdar
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