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The much-awaited crowd favorite #Grilledchickenrecipe is finally here. This #RestaurantStyleGrilledChicken is made using Chicken, Garlic, Kashmiri Red chili. You can now enjoy this at home with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Chicken (Whole, with skin) – 1 no (around 1 kg)
Water – 750 ml
Salt – 2 tsp
Vinegar – 1 tbsp
Kashmiri Red Chilli Powder – 1 tbsp
Ginger Garlic Paste – 2 tbsp
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 ½ tsp
Coriander Powder – 1 ½ tsp
Cardamom Powder – ½ tsp
Chaat Masala – 1 tsp
Lemon Juice – 2 tbsp
Garam Masala Powder – 1 tsp
Oil – 2 tbsp
Egg – 1 no
Garlic – 3 nos
Sugar – ¼ tsp
Salt – ¼ tsp
Lemon Juice – 1 tsp
Oil – ½ Cup
1.Make slits on the thicker parts of the whole chicken, especially the breast and legs.
2.In a bowl, mix together all the ingredients for the brine until everything is dissolved. Add the chicken and refrigerate for at least 30 minutes, or ideally for 2 hours.
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.
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 it with a 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 10 minutes, then reduce the heat to 180°c and cook for 1 hour more.
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. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.
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