Grilled Chicken Recipe

Ingredients:

Chicken (Whole, with skin) – 1 no (around 1 kg) Brine

Water – 750 ml

Salt – 2 tsp

Vinegar – 1 tbsp

Kashmiri Red Chilli Powder -1 tbsp

Ginger Garlic Paste – 2 tbsp

Marination Kashmiri Dry Red Chilli (de-seeded) – 20 nos

Coriander Leaves – 3 tbsp

Green Chilli – 1 no

Garlic – 10 cloves

Ginger – 1 inch

Black Peppercorn -1 tsp

Onion – ½ no

Tomato Ketchup – 2 tbsp

Butter – 2 tbsp

Curd – 2 tbsp

Salt – 2 tsp

Black Salt -1 tsp

Cumin Powder – 1 1/4

tsp Coriander Powder – 1 1/4 tbps

Cardamom Powder – ½ tsp

Chaat Masala – 1 tsp

Lemon Juice – 2 tbsp

Garam Masala Powder – 1 tsp

Oil – 2 tbsp

HOME Made Mayonnaise

Egg – 1 no

Garlic – 3 nos

Sugar – 1/4 tsp

Salt – 4 tsp

Lemon Juice – 1 tsp

Oil – 1/4 Cup

Salt – 2 tbsp

Cooking instructions

1. In a bowl, mix together all the ingredients for the brine until everything is dissolved.

2. Make slits on the thicker parts of the whole chicken, especially the breast and legs. Add the chicken to the brine and refrigerate for at least 30 minutes, or ideally for 2 hours. Marination

3. For the marination, add the de-seeded Kashmiri chillies to a pot of boiling water. Boil for 5 minutes or until the chillies are tender.

4. Add it to a blender along with all the other ingredients for the marination. Blend it to a smooth paste. Other Steps

5. Take the chicken out of the brine and pat it completely dry using a cloth or thick paper towels.

6. Apply the marination all over the chicken and inside it too.

7. Marinate in the refrigerator for at least 1 hour. but preferably for 6 hours or overnight.

8. Preheat an oven to 220°c. Secure the legs and wings of the chicken by tying with twine or by using toothpicks.

9. If your oven has a rotisserie rod, insert the chicken through it and secure it tightly using the screws. If you do not have the rod. you can place it on a roasting rack and cook it.

10. Cook at 220°c for 15 minutes, then reduce the heat to 190°c and cook for 1 hour more.

Homemade Mayonnaise

11. To a small blender jar, add the eggs. garlic, salt. sugar and lemon juice.

12. Blend it for a few seconds to combine.

13. Drizzle the oil gradually in a thin stream while blending on low speed.

13. Drizzle the oil gradually in a thin stream while blending on low speed.

14. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.