Grilled Chicken

Preparation time: 15 mins

Marination time: minimum 2 hrs

Cooking time: 40 - 60 mins

 

 

Ingredients & Preparation:

 

1. Chicken (whole leg) - 4 pieces (approx. 650 gms),

2. Salt - as per taste

3. Turmeric powder - 1 tsp

4. Chilli powder - 1 tsp (or according to taste, may even be skipped)

5. Vinegar - 2 tsp.

    [ Tips: May be substituted with hung yoghurt, however, if time is short for marination, would prefer vinegar over yoghurt. ]

6. Lemon juice - 2 tsp. (optional)

7. Garam masala powder - 1 tsp

8. Roasted cumin powder - 2 tsp ( dry roast some whole cumin seeds and grind in a mixer-grinder, adds an excellent aroma)

 9. Coriander powder - 1 tsp

10. Ginger paste (freshly ground) - 3 tsp

11. Garlic paste (freshly ground) - 3 tsp

12. Mustard oil  - 1 tsp

13. Butter (softened) - 2 tbsp

 

 

Method:

 

Wash the chicken pieces thoroughly and make cuts or light slits on the more fleshy portions. Now add the ingredients (1 to 12) one by one to the chicken pieces and mix evenly to prepare the marinade, leave the chicken to marinate for atleast 2 hours. If you are leaving the chicken for overnight marination, keep it in refrigerator. Please note that the marinade should not become too thin, rather it must properly cover the chicken pieces, make sure the marinade is rubbed inside the slits and cuts of the pieces for better flavors.

 

Pre-heat the microwave oven at 200 degrees. Meanwhile place the well-marinated chicken pieces on the metal grill rack (choose the higher one that places the pieces closer to the top for faster cooking). Take care that the more meaty part is placed towards the center and the bony part on the outward side, for example, place the meaty side of the leg-piece towards the center of the metal grill rack and bony end on the outer side. Now, place the grill rack on the turn-table, start the microwave in grill mode for 10 mins (be careful not to use combi mode i.e. micro+grill, choose only grill mode). After 10 mins, brush up some softened butter on the chicken pieces and again grill for 10 mins. Then turn the pieces upside down and butter the pieces, grill for another 10 mins. Repeat the same for another 10 mins [i.e. 20 mins for each side with a break after 10 mins to butter the pieces, totaling to 40 mins]. Buttering helps nice browning of the surface of the pieces. If you find any piece getting burnt look, turn it and place the other side upside or towards the center for even grilling. If the pieces are small or less fleshy, it may not be required to grill for 20 mins each side, rather reduce it to 15 mins and butter the surface after 7-8 mins, so total grilling time would be around 30 mins.

 

Once the pieces are evenly brown and nicely done, stop the oven. Sprinkle some Chaat masala and Black salt over the chicken pieces if desired. Serve hot with green chutney (ingredients and method given below), salad (onions, carrots, cucumbers, tomato etc.) and lime pieces.

 

 

For Green Chutney:

 

Wash a small bunch of coriander leaves thoroughly, cut out the roots and chop coarsely. Now put the coriander leaves in a mixer jar, add 2 tbsp yoghurt, 1 green chilli and grind into a even paste. Optionally, you may add some drops of lemon juice for the extra tangy kick. Add salt to taste, green chutney is ready.

Variations: Pudina leaves may also be added, or a clove or garlic if you like the aroma of garlic, or few raw mango pieces for a different flavor.

Recipe by Debapriya Sur