SPICY CHICKEN CHARCOAL WITHOUT OVEN.

SPICY CHICKEN CHARCOAL WITHOUT OVEN:

* CHARCOAL CHICKEN IS A VERY POPULAR RECIPE MADE WITH CHICKEN AND VARIETY OF  MIXTURE OF SPICES.

*THIS DELICIOUS AND MARINATED CHICKEN RECIPE IS SURE TO COMES WATER FROM YOUR TASTE BUDS.

* THIS CHICKEN WILL BE LOVED BY EVERY ONE BY ITS AMAZING FLAVOURS.

*YOU CAN PREPARE THIS TASTY AND YUMMY CHICKEN FOR PARTIES.

*PREPARE THIS DELICIOUS RECIPE TO YOUR LOVED ONES.

Chicken is a very popular dish that one can't avoid in their life. And it is also stand at top level in flavour and tastes. A piece of fried chicken makes your mind happy and keeps your mouth tasty and delicious one.

Chicken can be cooked in many different ways. You can makes it as a curry, dry gravy and fries. But the chicken fry recipe have many varieties. Among them chicken charcoal is very popular all over the world. This can be eaten simply or by eaten with any other side dish. The good combination is chicken charcoal with a plate of Hummus, garlic souce and Cubboos. Most of the people enjoy eating charcoal chicken in their weekend days. This is one of the perfect recipe that you can make at your home easily. All ingredients used to marinate the chicken are the items that already exists in your kitchen. So you can make it easily whenever you wish.

Here the chicken is cut in to a big pieces and marinated with different mixture of spice. Then the chicken pieces are deep  fried in an oil and finally it is smoked with a piece of Charcoal cube. So the smoky flavour of charcoal makes this chicken tasty and delicious one. Here I used nonstick big prying pan for frying chicken. There is no need to grill the chicken pieces in oven. This is the best method of making charcol chicken for those who didn't have oven at home.

 I am one of the fan of charcoal chicken. I have tried this chicken in different ways. I  But I get the perfect taste  from these recipes. So let's follow my simple and easy recipes to make spicy and tasty chicken charcoal.

 INGREDIENTS

CHICKEN - 1 

PEPPER POWDER - 2 tbsp

CORIANDER SEED - 2 tbsp

TURMERIC POWDER -1/2 tsp

CUMIN SEED - 1/2 tsp

KABSA  MASALA POWDER - 1/2 tsp

CHICKEN MAGGY CUBE - 2 CUBE

LEMON JUICE - 1 tbsp

VINEGAR - 1 tbsp

GINGER - 1 PIECE , 1 INCH LONG

GARLIC - 7 CLOVES

GREEN CHILLY - 5

CHILLY FLAKES - 1 1/2 tbsp

CORIANDER LEAVES 

MINT LEAVES 

SALT 

CHARCOL - 1 CUBE PIECE

SUNFLOWER OIL - FOR FRYING.

OLIVE OIL - 1 tbsp

    *******************************

            Course : fry

            Prep time : 10 min

            Cook time : 25 min

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PREPARATION

∆  TAKE A WHOLE CHICKEN AND REMOVE ITS SKIN.

∆  CUT CHICKEN INTO 6 PIECES.

∆  WASH AND DRAIN WELL.

∆  LINE UP THE EACH CHICKEN PIECES TO CATCH  THE SPICE.

∆  THEN TAKE A SMALL JAR OF MIXER GRINDER.

∆  ADD 1 1/2 tbsp OF PEPPER POWDER , 1 1/2 tbsp OF CORIANDER SEED , 1/2 tsp OF TERMERIC POWDER , 1/4 tsp OF CUMIN SEED ,1/2 tsp OF KABSA MASALA AND 1 CHICKEN MAGGI CUBE .

∆  GRIND WELL TO A FINE POWDER.

∆  NO NEED TO ROAST THE SPICES.

∆  TAKE A TRAY OR FLAT PLATE ,ADD THESE GRINDED SPICES.

∆  IN THE SAME JAR ,ADD 1 tbsp OF LEMON JUICE , 1 tbsp OF VINEGAR , 1 PIECE GINGER , 7 GARLIC CLOVES , 5 GREEN CHILLY 

∆  ADD SOME MINT LEAVES AND CORIANDER LEAVES.

∆  GRIND WELL TO GET A PASTE TEXTURE.

∆  THEN MIX THESE PASTE WITH SPICES THAT GRIND EARLIER.

∆  THEN ADD SALT AS NEEDED.

∆  APPLY 1 1/2 tbsp CHILLY FLAKES AND MARINATE THE CHICKEN VERY WELL.

*IF YOU HAVE NO CHILLY FLAKES YOU CAN CRUSH  5 OR 6  DRIED RED CHILLY .

*IF YOU WANT COLOURFUL CHICKEN YOU CAN ADD RED FOOD COLOUR.

∆  KEEP THE MARINATED CHICKEN IN REFRIGERATOR FOR 4 TO 5 HOURS.

∆ AFTER 5 HOURS , HEAT A KADAI , ADD SUNFLOWER OIL AS NEEDED FOR FRYING CHICKEN .

∆  FRY EACH CHICKEN PIECES UNTIL IT TURNS CRISPY .

∆  THEN ,TAKE OUT  ALL CHICKEN PIECES FROM OIL.

∆  SWITCH ON THE BURNER , HEAT CHARCOL CUBE.

 ∆  TRANSFER ALL FRIED CHICKEN PIECES IN TO A LARGE TAWA OR PAN.

∆  PUT A SMALL STEEL BOWL IN THE CENTRE OF THAT PAN .

∆  PUT THE BURNED CHARCOAL PIECE  TO THAT BOWL.

∆  THEN APPLY 1 tbsp OF OLIVE OIL IN THE TOP OF BURNED CHARCOAL .

*  WHILE APPLYING OLIVE OIL TO THE BURNED CHARCOAL , THERE WILL BE A SMOKE COMING FROM THE CHARCOL. AT THAT TIME COVER THE PAN WITH ALUMINIUM FOIL, THEN CLOSE WIH TIGHT FITTING LID.

∆  THEN HEAT THE SIMMER RINGS  AND PUT THE PAN ON ITS TOP.

∆  WAIT FOR 5 MINUTES IN A VERY LOW FLAME.

∆  SWITCH OFF THE FLAME AFTER 5 MINUTES.

∆  THEN KEEP ASIDE FOR 10 MINUTES.

THE TASTY AND DELICIOUS 😋 SPICY CHICKEN CHARCOAL IS READY.

YOU CAN SERVE THIS WITH CUBBOOS , CHAPATI  OR ANY  OTHER DIP .

         ENJOY.....