Barbecued Chicken
Serves 4 | Prep 30 mins
Serves 4 | Prep 30 mins
INGREDIENTS
4 seeded and sliced Red chilies (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onions (Pyaj)
2 teaspoons of crushed Brown Sugar (Cheeni)
Half a cup of Coconut Cream (Nariyal Malai)
2 teaspoons of Fish Sauce
1 tablespoon of Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breasts
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
2 chopped Garlic cloves (Lasun)
5 small Onions (Pyaj)
2 teaspoons of crushed Brown Sugar (Cheeni)
Half a cup of Coconut Cream (Nariyal Malai)
2 teaspoons of Fish Sauce
1 tablespoon of Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breasts
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
METHOD
1. Grind chilies, garlic and onion to make a paste like mixture.
2. Combine sugar, coconut cream, fish sauce, tamarind water and salt.
3. Stir continuously.
4. Make cut 4 slashes in chicken breast.
5. Place chicken in a shallow dish.
6. Pour over spice mixture.
7. Turn to coat. Cover dish. Place it aside for 1 hour.
8. Place chicken on a piece of foil.
9. Grill chicken for about 4 minutes a side. Bast occasionally till cooked thoroughly.
10. Garnish with basil or coriander leaves.
2. Combine sugar, coconut cream, fish sauce, tamarind water and salt.
3. Stir continuously.
4. Make cut 4 slashes in chicken breast.
5. Place chicken in a shallow dish.
6. Pour over spice mixture.
7. Turn to coat. Cover dish. Place it aside for 1 hour.
8. Place chicken on a piece of foil.
9. Grill chicken for about 4 minutes a side. Bast occasionally till cooked thoroughly.
10. Garnish with basil or coriander leaves.
