Restaurant Style Grilled Chicken
- 120 min
- medium
- Serves 4
Whole grilled chicken, brined, coated in Kashmiri chilli marinade and roasted in the oven or rotisserie. Medium-spicy, serves 4, 2 hours plus brining, video.
Ingredients
Eggs1
Garlic18 cloves
Salt4¼ tsp
Sugar¼ tsp
Lemon Juice1 tsp
Oil½ cup
Water750 ml
Vinegar3 tbsp
Kashmiri Red Chilli Powder1 tbsp
Ginger Garlic Paste2 tbsp
Chicken (Whole)1
Dried Kashmiri Red Chilli, Deseeded and Slit15
Coriander Leaves3 tbsp
Green Chilli1
Ginger2 inch
Onion½
Tomato Sauce2 tbsp
Butter2 tbsp
Curd2 tbsp
Black Salt1 tsp
Cumin Powder2 tsp
Cardamom Powder½ tsp
Chaat Masala Powder1½ tsp
Garam Masala Powder2 tsp
Coriander Powder2 tsp
Black Peppercorns2 tsp
Contains: milk, egg, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 542kcal | 2168kcal |
| Protein | 6.3g | 25g |
| Carbohydrate | 23g | 93g |
| Fat | 50g | 198g |
| Fibre | 8.2g | 33g |
| Sugar | 4.5g | 18g |
Cookd masalas for chicken (whole)
Method
To a small blender jar, add the eggs, garlic, salt, sugar and lemon juice. Blend it for a few seconds to combine.
Drizzle the oil gradually in a thin stream while blending on low speed. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.
In a bowl, mix together all the ingredients for the brine until everything is dissolved.
Make slits on the thicker parts of the whole chicken, especially the breast and legs. Add the chicken to the brine and refrigerate for at least 30 minutes, or ideally for 2 hours.
For the marination, add the de-seeded Kashmiri chillies to a pot of boiling water. Boil for 5 minutes or until the chillies are tender.
Add it to a blender along with all the other ingredients for the marination. Blend it to a smooth paste.
Take the chicken out of the brine and pat it completely dry using a cloth or thick paper towels.
Apply the marination all over the chicken and inside it too.
Marinate in the refrigerator for at least 1 hour, but preferably for 6 hours or overnight.
Preheat an oven to 220°c. Secure the legs and wings of the chicken by tying with a twine or by using toothpicks.
If your oven has a rotisserie rod, insert the chicken through it and secure it tightly using the screws. If you do not have the rod, you can place it on a roasting rack and cook it.
Cook at 220°c for 15 minutes, then reduce the heat to 190°c and cook for 1 hour more.
Serve it hot with the mayonnaise on the side.
Before you start
- How long does Restaurant Style Grilled Chicken take?
- 2 hours from start to finish. That is 40 minutes of preparation and 1 hour 20 minutes of cooking.
- How many people does Restaurant Style Grilled Chicken serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Restaurant Style Grilled Chicken vegetarian?
- No, it contains meat or fish.
- Is Restaurant Style Grilled Chicken spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Restaurant Style Grilled Chicken?
- 1 Chicken (Whole), 1 tbsp Kashmiri Red Chilli Powder, 2 tbsp Ginger Garlic Paste, 2 tbsp Curd, 1 tsp Lemon Juice, ½ cup Oil, and a few more listed on this page.
- Do I need a pressure cooker for Restaurant Style Grilled Chicken?
- No, it is cooked in an open pot.
- How many calories are in Restaurant Style Grilled Chicken?
- About 542 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
2 notes- C
A Cookd cookNovember 2024
tasted like shawarma ❤️ yummy
- R
Raghul PJanuary 2022
tastes delicious and spicy, not felt like restaurant taste but it has a unique aroma that i couldn't describe.
