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Barbecue ChickenBarbecue chicken - recipe for less spicy dish Ingredients we will require for barbecue chicken: Chicken (cut into four pieces) : . . (approximate) 1 kg Red chili powder (lal mirchi) : . . . . . . . . 1 tea spoon Ginger and garlic paste (adrak, lasoon) : 2 table spoon Curd (dahi) : . . . . . . . . . . . . . . . . . 1/4 cup Vinegar : . . . . . . . . . . . . . . . . 1 table spoon Lime juice (nimboo) : . . . . . . . . . . . 1/4 cup Cumin powder (jeera) : . . . . . . . . 1 tea spoon Coriander powder (dhania) : . . . . . 1 tea spoon Tandoori chicken masala : . . . . 1 tea spoon Butter or ghee : . . . . . . . 1 tea spoon Salt (namak) as per your taste Mix red chili powder, ginger garlic paste, cumin powder, coriander powder, tandoori chicken masala powder and salt in curd. Add vinegar and lime juice and mix it. Now apply this paste on chicken pieces. Make sure to cover each and every corners and if required, make additional cuts in chicken for proper penetration of spices. Let it season for at least ten to twelve hours. Apply melted butter or ghee with brush and cook it on open charcoal fire. Serve barbecue chicken with onion rings and mint leaves. Barbecue chicken - recipe for hot and spicy dish Ingredients we will require for barbecue chicken: Chicken (cut into four pieces) : . . (approximate) 1 kg Red chili powder (lal mirchi) : . . . . . . . . 2 tea spoon Ginger and garlic paste (adrak, lasoon) : 3 table spoon Curd (dahi) : . . . . . . . . . . . . . . . . . 1/4 cup Vinegar : . . . . . . . . . . . . . . . . 1 table spoon Lime juice (nimboo) : . . . . . . . . . . . 1/4 cup Cumin powder (jeera) : . . . . . . . . 1 tea spoon Coriander powder (dhania) : . . . . . 1 tea spoon Tandoori chicken masala : . . . . 3 table spoon Garam masala powder : . . . . . . . 1 tea spoon Butter or ghee : . . . . . . . . 1 table spoon Salt (namak) as per your taste Mix red chili powder, ginger garlic paste, cumin powder, coriander powder, tandoori chicken masala powder, garam masala powder and salt in curd. Add vinegar and lime juice and mix it. Now apply this paste on chicken pieces. Make sure to cover each and every corners and if required, make additional cuts in chicken for proper penetration of spices. Let it season for at least ten to twelve hours. Apply melted butter or ghee with brush and cook it on open charcoal fire. Serve barbecue chicken with onion rings, mint leaves and green chutney. This is one of the simplest barbecue recipe for a night camp.
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