SPICY GRILLED CHICKEN

SPICY GRILLED CHICKEN

INGREDIENTS FOR THE CHICKEN

  • 6 cups flour
  • 2 and 1/4 cups water
  • 1 tbsp vegan chicken stock powder/cubes (Massel Brand is vegan)
  • Veggie stock for boiling the dough
  • Spray oil for grilling

METHOD

  • Kneed the flour and mixture together until it comes together like pizza dough.
  • Add more water if the mixture is too dry and more flour if the mixture is too wet.
  • Place it in a bowl, add water until the dough’s covered. Leave it aside for 30 min.
  • Once the time is up massage the dough while still in water. Don’t be scared get into it.
  • Replace the water once it turn milky in colour, and repeat the process 6-8 times or until the water is cloudy rather than milky.
  • Don’t worry if the dough breaks during this process it will all come together.
  • Once the water is cloudy add vegan chicken stock powder and massage well into the dough.
  • Drain the water and cover and leave in a colander for one hour.

INGREDIENTS FOR THE SPICY MARINADE

  • 1/2 tsp cinnamon powder
  • 1/2 tsp fennel powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp garam masala
  • 1 tsp red chilli powder
  • 1/4 tsp green cardamon powder
  • 1/2 tsp salt
  • 2 tsp ginger garlic paste
  • 3 tbsp melted vegan butter
  • Juice of 1 lemon
  • Few drops of orange/tandoori food colour (optional)

Mix all the above ingredients, taste and adjust salt if needed, and keep aside.

METHOD

  • Pre heat the oven to 160ºC/320ºF
  • Bring veggie stock to boil and turn the heat to simmer.
  • Take the dough out of the colander, tie it in a knot (or few) toss it into the hot stock and simmer on lowest heat for 30 min. The dough should be submerged in water.
  • Take out and let it cool for about 30 minutes.
  • Once cool, tear it into chunks with your hands, drop it in the spicy marinade and mix well.
  • Cover and leave for 30 minutes in the fridge.
  • Heat up a heavy bottom pan/grill, and spray some oil. Cook the marinated chunks on each side on high heat until slightly charred. (should take 1-2 minutes each side)
  • Transfer onto a lined baking tray and cook in the oven for 15 minutes.
  • Serve with mint chutney.

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