This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It’s a quick and easy weeknight meal.
Ingredients
for grinding
coriander and mint leaf-1/2 cup each
fennel-1 tsp
cumin-1/2 tsp
cardamom-1
tomato-1
lemon juice-1 tsp
other ingredients
ginger garlic paste-1 tbsp
curd-3 tbsp
chilly powder-2 tsp
garam masala-1/2 tsp
turmeric-1/4 tsp
chilly flakes-2 tsp
salt
chicken large leg pieces-2
for sauce
chilly powder-1 tsp
pepper powder
chilly flakes
tomato ketchup-3 tbsp
Preparation
Grind herbs with cumin and gennel seeds, then add tomato, blend it again. Take a bowl, add ginger garlic paste, masala powders, curd, chilly flakes, lemon juice and salt, add herb masala, mix all well. Take chicken pieces, put deep marks, then marinate it well with the prepared masala. Keep chicken in freezer for 1 night. For sauce, heat oil in a pan, add masala powders and chilly flakes, saute it for a minute, add ketchup, mix all, then keep aside. Heat oil in another pan, add chicken piece, fry it in low flame, frequently apply the sauce above chicken while frying. Once it fried enough, take it in a plate.
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