Test 2
- Iresh M
- Mar 22
- 1 min read
Test 2
1
Cooking Tip
For extra flavor, allow the chicken to marinate overnight.
2
Variation
Add vegetables like bell peppers and zucchini to the grill for a complete meal.
Notes
1
Toast coriander, cumin, fennel, mustard seeds, cloves, cardamom, black pepper, and cinnamon in a pan on medium heat until aromatic. Let it cool.
2
Grind the toasted spices into a fine powder using a spice grinder.
3
In a bowl, mix the ground spices with chili powder, coconut milk, lime juice, soy sauce, and salt to form a marinade.
4
Add chicken pieces to the marinade, ensuring they are well coated. Let it marinate in the refrigerator for at least 2 hours, preferably overnight for best results.
5
Preheat grill on medium-high. Brush it with some vegetable oil to prevent sticking.
6
Heat vegetable oil in a large pan. Sauté garlic and ginger until fragrant, then add sliced onions, curry leaves, and green chilies. Cook until onions are caramelized.
7
Remove the chicken from the marinade and grill each piece for 5-7 minutes on each side, or until fully cooked and lightly charred.
8
Serve the grilled chicken hot, garnished with the sautéed onion and chili mixture.
Instructions
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
4-5 cloves
2 cardamom pods
1/2 tsp black pepper
2 cinnamon sticks
1/2 tsp chili powder
1/2 cup coconut milk
2 tbsp lime juice
1 tbsp soy sauce
salt to taste
Spice Marinade
1 kg chicken, cut into pieces
2 tbsp vegetable oil
4 cloves garlic, minced
1 inch piece of ginger, grated
2 onions, sliced
4-5 sprigs of fresh curry leaves
2-3 green chilies, slit
Main BBQ Dish
Sri Lankan Style BBQ
Head Chef
Sarah Baker
Experience the exotic flavors of Sri Lanka with this mouth-watering BBQ recipe. Perfectly spiced and cooked to perfection, this dish promises to be a hit at any gathering.
Servings :
4-6
Calories:
400
Prep Time
30 mins
Cook Time
1 hour
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