1 Kg Whole Chicken (With Skin)
2 Tbsp Kashmiri Chili Powder
1 Tbsp Degi Mirchi Powder
1 Tbsp Paprika (Sweet Chilly Powder)
1 Tbsp Spicy Thikka Lal Mirchi Powder (Spicy Chilly Powder)
1 Tbsp Pepper Powder
1 Tbsp Kitchen King Masala or Tandoori Chicken Masala
1 Tbsp Zaatar
1 Tbsp Sumac
1 Tbsp Peri Peri Masala
1 Tbsp Ginger and Garlic Paste
1 Tsp Salt
4 Tbsp Oil
4 Tbsp Water
Prep:
Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.
Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.
Marination:
In a mixing bowl combine Kashmiri chilli powder, degi mirichi, thikka lal mirchi, paprika, pepper powder, kitchen king masala, zaatar, sumac and peri peri masala mix well, then add salt and ginger garlic paste, mix well. Gradually add water and oil mix to form a smooth paste.
Apply the marination on the chicken. massage the marination on the chicken well and place it in the mixing bowl, allow the chicken to marinate well for 4 hours in the fridge.
Method:
Place a wide heavy bottom pan on medium flame. Once the pan reaches temp place it on low flame.
Apply and massage the chicken well in the marination. Gently place the chicken in the pan. Dilute the excess marination with 1/4 cup water and add it to the chicken.
Cover and cook the chicken till tender, we can flip the chicken twice making sure the chicken is well cooked.
Once the chciken is cooked reserve the chicken in another plate or bowl and allow it to reach room temperature.
We can reduce the gravy till sauce consistency and serve it with the chicken.
Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.
Place the chicken on serving plate and serve the grill chicken will reduced sauce and mayo...Enjoy!
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