Indian•gourmet

Behari Chicken

Chicken marinated in behari boti spices and cooked to perfection

Ingredients

Quantities are shown as originally provided.

1 large chicken cut into 2 leg pieces and 2 breast pieces (tikka cuts (with skin removed))
1 large onion fried golden brown
1/2 cup yogurt
2 tsp salt or to taste
2 tsp roasted grounded cumin seeds (zeera)
2 tsp red chili powder
1 tsp crushed black pepper
1 tbsp garlic ginger paste
1 tsp garam masala powder
1 tsp of roasted poppy seeds (optional)
Oil for coating

1
Wash and pat your chicken dry. Add cuts along the lengths of your chicken pieces.
2
In a blender add brown fried onions, along with yogurt and all the other spices. Blend until you get fine smooth paste.
3
Marinate the chicken pieces in the heavy marinade. Making sure you get all the nooks and crannies.
4
Cover the chicken and let it marinade for 4 hours or overnight. You can smoke your chicken with a coal at this point.
5
Remove the chicken from the fridge at least 30 mins before you have to make it.
6
Cooking methods:
7
a. On a BBQ grill. - This is pretty straight forward. You fire up a grill and grill on both sides till its nice and charred
8
b. Pan frying. - Pan fry the pieces on a pan at high flame on both sides for about 4 mins on each side or till you get a nice color on both sides. Then reduce the flame to low. Cover the pan and let it cook for another 10 mins.
9
c. Baking - Grease a pan with oil or butter and place your chicken pieces on it. Coat the chicken with oil as well. Cover the chicken in foil and Bake in a preheated oven at 180 C for 375F or 15 mins. Remove the foil and Turn on the broil and bake for another 5 mins until you get a nice color on top. Take the chicken out, flip the pieces over and broil for another 5 mins.
10
Serve with some extra lemon slices to squeeze on top, onion slices and mint chutney.