Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐ ๐๐๐-๐๐-๐๐๐๐
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
๐๐ค๐ง ๐๐ค๐ก-๐๐ช-๐ซ๐๐ฃ๐ฉ:
Puff Pastry sheets 10 squares (thawed but very cold)
Egg 1 (beat it with 1 tablespoon of water to make egg wash)
๐๐ค๐ง ๐พ๐ง๐๐๐ข๐ฎ ๐๐ช๐จ๐๐ง๐ค๐ค๐ข ๐๐๐ก๐ก๐๐ฃ๐:
Oil 2 tablespoons
Onion (finely chopped) 1/2 (medium sized)
Cremini mushrooms 2 cups (sliced)
Unsalted Butter 2 tablespoons
Garlic (minced) 1/2 tablespoon
Heavy Cream 1 cup
Black Pepper Powder 1/2 tablespoon
Dried Oregano 1/2 teaspoon
Dried Parsley 1/2 teaspoon
Beef Bouillon Cube 1/2
Fresh Parsley or Cilantro for garnishing
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
๐๐ค๐ง ๐๐ค๐ก-๐๐ช-๐ซ๐๐ฃ๐ฉ:
Preheat the oven to 400ยฐF.
Place one pastry square on a flat surface.
Cut a circle (3-1/4 inches) using a round cutter or container lid.
Cut the remaining puff pastry squares into 3-1/4-inch circles.
Arrange 5 of these circles on a parchment-lined baking tray.
Note: I am using puff pastry squares for this recipe. If you have a puff pastry sheet, simply unfold it on a floured surface and cut out circles using a cutter or lid, as shown in the video.
Now, use the 2-1/2-inch cutter to remove the centers from the remaining 5 circles.You should now have 5 pastry rings.
Place the rings on top of the circles that are on the baking sheet.
Brush the egg wash over each piece of pastry, then chill them for 15 minutes.
Bake until theyโre beautifully golden brown, about 20 to 25 minutes.
When done, remove these from the oven and transfer to a wire rack to cool completely.
๐๐ค๐ง ๐พ๐ง๐๐๐ข๐ฎ ๐๐ช๐จ๐๐ง๐ค๐ค๐ข ๐๐๐ก๐ก๐๐ฃ๐:
Meanwhile, heat oil in a pan over medium heat.
Add in chopped onion and sautรฉ it over medium low heat until softened and translucent.
When done, stir in sliced mushrooms over medium heat until all the natural moisture of the mushrooms dries up.
Add in the unsalted butter and sautรฉ the mushrooms until slightly browned and softened.
When done, stir in freshly minced garlic until fragrant, about 30-40 seconds.
Stir in heavy cream, black pepper, oregano, parsley and beef bouillon.
Bring it to a boil; reduce heat and simmer until reduced and slightly thickened, about 5-6 minutes.
Check the seasoning and adjust it to your liking.
๐๐ค๐ง ๐ผ๐จ๐จ๐๐ข๐๐ก๐๐ฃ๐:
Once the pastries are cool enough to handle, gently remove the center disc from each puff pastry shell using a knife, taking care not to rip the pastry.
Make sure not to cut all the way through the pastry.
Transfer the pastry cases to a serving plate.
Fill the cavity of each pastry case with the creamy mushroom filling.
Garnish with finely chopped fresh parsley or Cilantro.
Place the pastry disc on top or you can serve as it is and enjoy.
#valauvent #creamymushroomsauce #mushroomvalauvent #patties #puffpastrytarts #mushroompatties #valaiventrecipe
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๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐ ๐๐๐๐๐
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
๐๐ค๐ง ๐ฝ๐ง๐๐ฃ๐๐ฃ๐:
Cold Water 1 litre
Salt 1 tablespoons
White Vinegar 3 tablespoons
๐๐ค๐ง ๐๐๐ง๐๐ฃ๐๐ฉ๐๐ค๐ฃ & ๐พ๐ค๐๐ฉ๐๐ฃ๐:
Chicken wings 1/2 kg
Salt to taste
Paprika Powder 1 teaspoon (heaped)
Black Pepper Powder 1/2 teaspoon
Dark Soya Sauce 1/2 tablespoon
White Vinegar 1 teaspoon
Fresh Garlic Paste 1 teaspoon (heaped)
Baking Powder 1/2 tablespoon
Egg (beaten) half
All Purpose Flour 2-3 tablespoons
Cornflour 2 tablespoons
Oil for frying
๐๐ค๐ง ๐๐๐ช๐๐:
Oil 1-2 tablespoon
Garlic (finely chopped) 1/2 tablespoon
Ginger (finely chopped) 1/2 tablespoon
Birdโs Eye Chilli (dried) 2
White part of Spring Onion (sliced) 3 stalks
Sambal Oelek 2 tablespoons (heaped)
Ketchup 3 tablespoons
Red Bell Pepper (cubed) 1/2 (medium sized)
Onion (cubed) 1/2 (medium sized)
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
๐ฝ๐ง๐๐ฃ๐๐ฃ๐:
Take a bowl and add 1 litre of Ice Cold Water in it.
Add salt and vinegar in the water and mix it well to fully dissolve the salt in the water
Put chicken wings in this brine mixture making sure they are completely covered.
Cover the bowl and place it in the refrigerator to brine the wings for minimum 2-3 hours.
Note: Brining makes the meat tender, juicier & flavourful.
After 2 hours take it out of the refrigerator and wash them really well & discard the brine mixture.
๐๐๐ง๐๐ฃ๐๐ฉ๐๐ค๐ฃ & ๐๐๐ช๐๐
Use paper towels to pat the wings completely dry, removing excess moisture and water. Ensure the wings are thoroughly dry before applying the marinade. This step is crucial for achieving a crispy coating.
Marinate the wings with Salt, Paprika Powder, Black Pepper Powder, Dark Soya Sauce, White Vinegar and Garlic Paste.
Use your hands to massage these spices into all of the wings, making sure they are all coated evenly.
Add in baking powder and give it a good mix and leave it to marinate for 1-2 hours.
After 2 hours add in the beaten egg and toss in some all purpose flour and cornflour to slightly coat them - donโt worry if itโs sticky.
Meanwhile, heat oil in a pan over medium heat.
Deep fry the wings in batches over medium heat for 8-10 minutes or until cooked through.
When done, take it out of the pan on a wire rack and set it aside.
Now to make the sauce, heat 2 tablespoons of oil in a wok over medium heat.
Add in finely chopped garlic, ginger, white part of spring onion and dried bird eye chillies.
Sautรฉ it for few seconds until fragrant.
When done, add in cubed onions, red bell pepper, sambal oelek and ketchup.
Sautรฉ it on a medium high flame for 1-2 minutes.
When done, toss the fried wings in the sauce until thoroughly coated.
Turn off the heat and serve these restaurant style hot chilli wings immediately & enjoy!!! #chickenwings #chickenwingsrecipe #spicychickenwings #hotchilliwings #chillichickenwings #hotchillichickenwings #wings #chickenrecipe
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๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐ ๐
๐๐
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Chana Daal 1 cup
Onion 1 (medium sized)
Fresh Garlic Minced 1 tablespoon
Fresh Ginger paste 1/2 tablespoon
Salt to taste
Red Chilli Powder 1 teaspoon
Coriander Powder 1/2 tablespoon
Turmeric Powder 1/4 teaspoon
Cumin Powder 1 teaspoon
Karahi Masala (any brand) 1/2 tablespoon
Tomatoes 2 (medium sized)
Chicken Cube 1
Garam Masala 1/2 teaspoon
Black Pepper Powder 1/4 teaspoon
Ginger Julienned for garnishing
Green Chillies for garnishing
Fresh Coriander for garnishing
Unsalted butter (optional) 1 tablespoon
Oil 1/3 cup
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
Thoroughly rinse chana dal in running water for multiple times until water runs clear and soak it for 3-4 hours. Soaking helps to soften the daal, reducing the time needed for cooking.
Drain the water and add the pre soaked chana dal to a saucepan along with about 2 to 3 cups of water and 1 teaspoon of salt.
Give it a good stir and cook it over medium low heat for 40-45 minutes or until daal is fully cooked and al dente. Texture of the daal should be tender but firm not mushy. Skim off any foam that rises to the top.
When done, turn off the heat and set it aside.
Note: Donโt discard the leftover water as it has all the flavor of the daal and will be used instead of regular water in the later stage of this recipe.
Heat oil in a wok or large sized pan over medium heat.
Add in sliced onions and sauce it on medium heat until slightly golden.
Stir in freshly pounded garlic & ginger and cook it for a minute until the raw smell goes away.
Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder and Karahi Masala and cook it for couple of minutes to eliminate the rawness of the spices.
You can also add little bit of water at this stage to avoid the masala from burning.
Add in the halved tomatoes, cover the pan and let it cook on medium low heat for 3 to 4 minutes. This will loosen the skin of the tomatoes.
When done, remove the skin off the tomatoes with the help of a tong and discard.
Note: You can also add peel chopped tomatoes instead of whole tomatoes with skin.
Blend the masala using the immersion hand blender to make it completely smooth.
Add 1/2 cup of water and let the gravy simmer on medium low heat covered until it is fully cooked and oil leaves the sides of the pan.
When done, add boiled chana dal to the pan along with chicken bouillon cube for extra flavor and give it a good mix.
Sautรฉ (bhonofy) it on medium heat for good 5-7 minutes so that daal absorbs all the flavors of the gravy.
Add 1/2 cup leftover daal water, check the seasoning and adjust it to your taste.
Note: You can add more water depending on the consistency you prefer.
Cover the pot and let it simmer on low heat for good 20-25 minutes, stirring occasionally until daal is tender, gravy thickens and oil comes on top.
Sprinkle some garam masala and freshly crackled black pepper on top.
Garnish it with julienned ginger, green chillies and fresh coriander.
Add a dollop of butter for some extra goodness and serve it with roti, steamed rice, cumin rice with a side of raita, salad and enjoy!!!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#dhabastyle #dhabastylechanadaal #chanadaal #chanadaalrecipe #chanadaalfry
1 - 0
๐๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐ - ๐๐ฒ๐ญ ๐ข๐น๐ฎ๐ฌ๐ฒ๐ช๐ต ๐ก๐ฎ๐ฌ๐ฒ๐น๐ฎ
Get ready to ignite your taste buds this Eid with this delicious Seekh Kabab Karahi Masala recipe. A succulent kabab curry with tender and juicy seekh kababs smothered in rich tomato based curry that will leave you wanting more! Serve this hot with garma garam roti, naan or plain white rice or and enjoy the flavors of your Eid feast to the fullest.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
๐๐ค๐ง ๐๐๐๐๐๐จ:
Onion 1 medium sized (squeeze out all the liquid before adding it into the kabab mixture)
Garlic 3 cloves
Ginger 1 inch long
Green Chillies 3-4
Fresh Coriander handful
Fresh Mint leaves 10-12 leaves
Bread Slice 1
Salt to taste
Chillie Flakes 1 teaspoon
Coriander Powder 1/2 tablespoon
Red Chilli Powder 1 teaspoon
Garam Masala Powder 1 teaspoon
Cumin Seeds (Dry Roasted & Crushed) 1 teaspoon
Oil for frying
Kebab Skewers, Seekh or other makeshift skewer (like I am using a pencil here) as required
๐๐ค๐ง ๐๐ง๐๐ซ๐ฎ:
Oil 1/3 cup
Onion (finely chopped) 1 medium sliced
Garlic minced 1/2 tablespoon
Red Chilli Powder 1/2 teaspoon
Coriander Powder 1 teaspoon
Chilli Flakes 1/2 teaspoon
Cumin Seeds (Dry Roasted & Crushed) 1/2 teaspoon
Salt to taste
Tomatoes (blended with some water) 3
Tomato Paste 1/2 tablespoon
Chilli Garlic Sauce 2 tablespoons
Ginger (julienned) for garnishing
Green Chillies for garnishing
Fresh Coriander (chopped) for garnishing
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
Finely chop the onion in a chopper and squeeze out all the liquid with your hands and add this to the ground meat. Add fresh coriander, mint leaves, garlic cloves, ginger and green chillies in the same chopper and finely chop everything using the pulse function and add these to the ground meat along with all the spices mentioned in the recipe card.
For binding purpose, soak one slice of bread in water, squeeze out all the liquid with your hands. Add this to kabab mixture and knead it with your hand until everything is well combined and let it marinate for 1-2 hours. Kneading will help bind the meat proteins.
You can refrigerate the kabab mixture for 30 mins before shaping the kababs so that it becomes easier to handle.Grease your hands with a bit of oil or water and scoop out a big ball of the meat mixture and shape it into the kabab shape as showing in the video. Shallow fry the kababs on medium high heat for 2-3 minutes until all sides are evenly browned and kababs are 70% done.
When the oil is hot, place the kebabs on the pan, making sure not to over crowd the pan. When done, take it out of the pan and set it aside.
Not to make the gravy, heat oil in a large pan or wok over medium heat and sautรฉ the finely chopped onions on a medium high heat until translucent.
Stir in the freshly minced garlic and bring it to a good sizzle until fragrant. Add in all the dry spices and give everything a good stir and fry for about 1-2 minutes to eliminate the rawness of spices. Add in the purรฉed or blended tomatoes and along with one cup of water and bring it to a boil. This will allow the water to meld in with the rest of the curry.
Cover the wok and reduce the heat to medium low and let it cook for 8-10 minutes until the tomatoes are fully cooked. Add in the tomato paste and chilli garlic sauce and mix it well and let it cook covered on medium low heat until all the water dries out and gravy begins to release oil. Add in the semi fried kababs and let the gravy simmer for 15-20 minutes covered until the kababs are cooked through and oil comes on top of the gravy.
When done, garnish it with julienned ginger, green chillis and fresh coriander. Serve this hot with garma garam roti, naan or plain white rice or and enjoy!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#kababkarahi #kababmasala #kababrecipe #seekhkabab #seekhkababmasala #seekhkababrecipes #seekhkababkarahi
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Eid ul Adha Mubarak! ๐๐
โจWishing you a blessed & joyous celebration with all your loved ones!! โจ
Happy Eating!!!! ๐๐๐๐ช
#eidmubarak #eiduladha #eidulazha #eid2024 #eid #happyeating
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๐๐ฉ๐๐๐ข๐๐ฅ ๐๐ข๐ ๐๐๐๐ข๐ฉ๐๐ฌ are coming up soon so stay tuned!!!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
โจFor more checkout:
YouTube: youtube.com/c/DesiFoodieAbroad
Website: www.DesiFoodieAbroad.com/
Facebook: fb.me/DesiFoodieAbroad
Instagram: www.instagram.com/desifoodieabroad/
Twitter: twitter.com/DesiFoodieLive
Pinterest: www.pinterest.com/desifoodieabroad
#eidrecipes #eiduladha #beefrecipes #chickenrecipes #muttonrecipes #eidspecialrecipes
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๐๐๐๐๐๐ ๐
๐๐ ๐๐๐๐๐๐ - Quick, easy, and utterly delicious Bhindi Masala is a vegetarian dish made with okra, some ground spices, onions & tomatoes. This fuss-free, easy-peasy and chaypatti recipe is a perfect solution for your summer cooking blues!
This semi dry okra curry goes very well with chapati, rice or paratha. So, let's get cooking (or should I say, let's get quick-cooking?) and beat the heat with this amazing recipe!
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Bhindi/ Okra / Ladyfingers 300 grams
Onions (sliced) 2 small or 1 medium sized
Oil 1/4 cup
Tomatoes 3 medium sized
Garlic minced 1/2 tablespoon
Salt to taste
Chilli Flakes 1 teaspoon
Chilli Powder 1 teaspoon
Coriander Powder 1/2 tablespoon
Turmeric Powder 1/4 teaspoon
Cumin Powder 1/2 teaspoon
Lemon Juice 2 tablespoon
Garam Masala Powder 1/4 teaspoon
Chaat Masala 1/4 teaspoon
Green Chillies & Fresh Coriander for garnishing
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
Rinse okra/ bhindi well with water and wipe dry each pod with kitchen paper towel or let it air dry. Since the moisture makes the bhindi/okra really slimy so, make sure it is completely dry before you start cooking.
Chop off both the ends and cut each bhindi in 1 inch pieces.
Now heat 1-2 tablespoons of oil in a wok or pan over medium heat.
Add in chopped bhindi and saute it well for 5 to 7 minutes on a medium heat stirring occasionally, until the slimy "mucilage" disappears.
When done, take it out of the wok and set it aside.
In the same wok add another 1 to 2 tablespoons of oil.
When the oil starts heating up, add in sliced onions and sautรฉ it on medium heat until translucent and slightly golden.
Add minced garlic and sautรฉ it for 30-45 seconds until fragrant.
When done, add in chopped tomatoes and give it a good stir.
Add all the spices including salt, chilli flakes, chilli powder, coriander powder, turmeric powder and cumin powder in it.
Give everything a good stir.
Cover the wok and let it cook on medium low heat stirring occasionally until tomatoes turn completely soft and mushy.
When done, add fried bhindi/okra and give everything a good mix.
Let the bhindi/okra cook covered on low to medium heat for 10-15 minutes or until tender and oil is released. Be sure not to overcook otherwise the bhindi/ okra will turn mushy.
When done, sprinkle some garam masala and chaat masala on top and garnish it with green chillies and fresh coriander.
Delicious Bhindi Fry Masala is ready. Serve this hot with chapati or paratha and enjoy!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#bhindmasala #bhindi #bhindifry #bhindimasalafry #masalabhindi
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๐๐๐
๐๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐๐ ๐
๐๐๐๐ ๐๐๐๐๐
Beat the heat this summer with this refreshing fruity fizzy drink which is a perfect blend of juicy strawberries and fizzy soda.
This easy-to-make drink is the perfect way to quench your thirst and cool down on a hot summer day. With no artificial flavors or preservatives, you can feel good about what you're putting in your body. So go ahead, give it a try, and let the sweet taste of summer in a glass refresh your day!!
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Fresh or Frozen Strawberries 8-9 strawberries
Sugar 1 tablespoon
Lemon Juice 1 tablespoon
Salt 1/2 teaspoon
Water 1/2 cup
White fizzy soft drink 1.5 glass
Black Salt 1 tea spoon
Ice cubes as required
Plain fine granulated sugar to rim the glass
Lemon wedge as required
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
To rim the serving glass, add plain fine granulated sugar to a small plate evenly.Take a lemon wedge or slice and run it all around the edge to make it wet. Press the glass into the sugar to coat the rim. Let it sit a few minutes to set before filling the glass.
Meanwhile, soak the strawberries in water for 5-10 minutes. Wash with cold tap water and drain them. Cut off the tops of the strawberries and roughly chop them. Add these into the blender along with lemon juice, sugar, salt and water.
Note: You can adjust the amount of sugar depending on the sweetness of your strawberries.ย
Blitz them until you get a smooth puree. Taste and adjust the sweetness accordingly.
Now to make the drink, add the ice cubes to serving glass. Fill up half the glass with the strawberry puree. Slowly pour the soft drink and fill up remaining half of the glass with it. Sprinkle black salt on top and give it a good stir.
Garnish with lemon wedge and enjoy!!!!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#strawberrylemonade #strawberrydrink #strawberryfizzydrink #summerdrink
1 - 0
๐๐๐๐๐โ๐ ๐๐๐๐๐ ๐๐๐๐ ๐๐๐๐ ๐๐๐๐ - Ditch the takeaway and level up your rice game with this ultimate Nandoโs copycat Peri Peri Spicy Rice recipe. Serve it with Peri Peri chicken to have restaurant quality meal at the comfort of your home or enjoy these as it is with some salad - these taste equally delicious!!!
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Oil 2-3 tablespoons
Onion (chopped) 1 medium sized
Red Bell Pepper (chopped) 1/2 large sized
Garlic (minced) 1 teaspoon
Peas 1/2 cup
Salt to taste
Paprika Powder 1 teaspoon
Cumin Powder 1 teaspoon
Turmeric Powder 1/2 teaspoon
Peri Peri Marinade/ Sauce 2-3 tablespoons
Chicken cubes 2
Water 2 1/4 Cups
Rice 1.5 Cups
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
Heat oil in a pan over medium heat and add in chopped onions. Sautรฉ it for few minutes until translucent. Add chopped bell pepper and sautรฉ it for couple of minutes until softened.
When done, add freshly minced garlic in it and stir it up a little until fragrant. Add in the frozen peas along with all the spices and sautรฉ it for couple of minutes to eliminate the rawness of the spices. When done stir in the peri peri sauce (recipe is already posted on my channel) and mix it well.
Add the water and chicken cubes, give everything a good mix and bring it to a boil. When the water starts boiling, add pre soaked rice and give a gentle stir to the rice. Let it cook on high heat until almost all the water dries up. When done, reduce the flame to very low, cover the pot and put it on dum or let it steam cook for 10-15 minutes until the rice is fully cooked.
Delicious Peri Peri Rice is ready!!!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#periperirice #spicyrice #nandosspicyrice #nandosperiperirice
1 - 0
๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐๐๐ (๐๐๐ง๐๐จโ๐ฌ ๐๐จ๐ฉ๐ฒ๐๐๐ญ) - Stop breaking your bank for the taste of Nando's and try this copycat Peri Peri chicken recipe thatโs so close to the original and tastes finger lickin' good!
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Chicken leg/thigh quarters 4 (skin on)
Peri Peri Marinade 1/2 cup (recipe already posted on my page)
Salt to taste to season the chicken
Oil for greasing
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
Pat dry all the chicken pieces with the help of kitchen paper towel to absorb all the moisture. Season the chicken on both sides with salt.
Coat the chicken pieces with the marinade and massage it on the outside, as well as under the skin where possible, until all the pieces are completely and evenly coated with the marinade. Allow it to marinate overnight in the refrigerator.
Next day, take it out of the refrigerator 1-2 hours before cooking. Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.Place chicken on well-greased grill over medium heat, skin-side down. Close the barbecue lid and cook it for 10-12 minutes, until the skin begins to have a nice char on it.
Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for another 20-25 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Note: You can also grill it on charcoal grill, or air fry it @400 F for 12-14 minutes or in the oven @425 F for at least 40-45 minutes or until meat is tender. Temperature and timing can vary depending on the temperature of your oven/ grill/ air fryer. You can also cook it in a pan with some oil over stove top until done.
When done, serve it with some peri peri rice & some more sauce & enjoy!
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐
๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!
#periperichicken #nandosperiperichicken #nandoschicken #nandosfakeaway #periperi
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Desi Foodie Abroad is about Life of a Desi Food lover living in Canada with passion and love for cooking. Here you can discover and learn to Cook authentic local Cuisines like Pakistani, Indian, Chinese, Thai, Italian, Spanish, Continental, Western, Arabic, Mexican & Fusion Food Recipes.
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