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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken(skinned and cut into pieces)(Whole chicken or parts of chicken may be used) - 2 kg
- Ginger(chopped) - 3 tbsp
- garlic(chopped) - 3 tbsp
- Green chillies(hot) - 3 nos
- Red chilly powder - 1 1/2 tsp
- Black pepper(ground) - 2 tsp
- Salt(As reqd) -
- Soy sauce - 4 tbsp
- Teriyaki Sauce - 4 tbsp
Ingredients
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Instructions
- Grind together all the ingredients(except for the sauces) along with a little water.
- Mix together the ground paste along with the two sauces in a large bowl.
- Poke the chicken pieces with a fork all over.
- Add the chicken pieces into the bowl and mix well.
- Leave at room temperature for half hour, mixing once more.
- Refrigerate overnight (preferably about 24 hours) and mix at least once more. Mixing every 3 hours is recommended.
- BBQ the chicken pieces.
- :- Add a few crushed curry leaves to the marinade for extra flavour.
- :- The amount of Red chilly powder and Black pepper may be increased or decreased to vary the hotness.
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