This chicken is extra moist and perfect for parties. It takes 16 hours marination time, eight hours in brine and another 8 hours in marination juices.
Step 1: Brine
1tb garlic paste
1tb ginger paste
Less then 1/2 tsp citric acid
2tb baking powder
3.5 kg chicken (10 pieces leg thighs) You may take whole chicken.
Step 2: Marinate for 6 Hours.
Grind the above ingredients and coat chicken with them add 4 kg water to soak in the flavour.
Step 3: Ingredients for 2nd Marinate
2tb cumin powder
2tb black pepper
2tb chicken powder( optional)
2tb ginger garlic
16-17 green chillies
1/2 tb Garam masala
Marinate minimum for overnight or until the day of cooking ( max 24 hours)
Step 4: Method
When you are ready to cook. Heat a heavy bottom pan . Add oil, 1/4 cup or less will be enough.
Stack all the chicken pieces or whole chicken, meat face down.
Strain the liquid of the marianation and add to the meat. Cook on high for 5 minutes. Now cover and cook on low heat for a total of two hours or until extremely tender.
After a few minutes you will notice the water seeping out from chicken. If too much water is there don’t be frightened. This is a steaming process. Change the sides of the chicken after 1 hour cooking. You may bring the lower layer of chicken ( if using pieces) on the top and place the upper ones at the bottom for even browning. Once your chicken enough tender, simply boil away the water on high Temperature.
Step 8: Result of Steaming
Top left is oil, bottom left is cooked extra sauce of marinate ( the strained juices plus broth)
Step 9: BBQ It or Chargrill
Use the left over oil for basting. You may also use that extra sauce but I have not used as my chicken was flavourfull enough.
Participated in the