Restaurant Style Grilled Chicken

Method

1. 1

   To a small blender jar, add the eggs, garlic, salt, sugar and lemon juice. Blend it for a few seconds to combine.

   EggsGarlicSaltSugarLemon Juice

2. 2

   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.

   Sunflower Oil

3. 3

   In a bowl, mix together all the ingredients for the brine until everything is dissolved.

   Ginger Garlic PasteSaltKashmiri Red Chilli PowderWaterVinegar

4. 4

   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.

   Chicken (Whole)

5. 5

   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.

   Dried Kashmiri Red Chilli

6. 6

   Add it to a blender along with all the other ingredients for the marination. Blend it to a smooth paste.

   CurdCoriander LeavesGarlicTomato SauceGreen ChilliGingerOnionButterSaltChaat Masala PowderGaram Masala PowderBlack SaltCumin PowderCardamom PowderSunflower OilLemon JuiceCoriander PowderBlack Peppercorns

7. 7

   Take the chicken out of the brine and pat it completely dry using a cloth or thick paper towels.

8. 8

   Apply the marination all over the chicken and inside it too.

9. 9

   Marinate in the refrigerator for at least 1 hour, but preferably for 6 hours or overnight.

10. 10

    Preheat an oven to 220°c. Secure the legs and wings of the chicken by tying with a twine or by using toothpicks.

11. 11

    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.

12. 12

    Cook at 220°c for 15 minutes, then reduce the heat to 190°c and cook for 1 hour more.

13. 13

    Serve it hot with the mayonnaise on the side.