Portugese chicken with chilli sauce
- 800 grams Boneless chicken
- 1 tablespoon Chilli flakes (scant)
- 1 tablespoon Smoked paprika
- 1 tablespoon Paprika
- 1 tablespoon Oregano
- 2 tablespoons Coriander powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Onion powder
- 1 tablespoon Garlic cloves
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 tablespoons Hung yogurt
- 1.5-2 teaspoons Salt
- 2-3 Green chilli
- 2 teaspoons Garlic cloves
- 1 cup Onion
- 1 cup Red pepper
- 2-3 tablespoons Vinegar
- 2 tablespoons Olive oil
- 3/4 tablespoons Oregano
- 1/2 to 1 teaspoons Salt
- 3 teaspoons Paprika
- 1/2 teaspoons Sugar
Wash and pat dry boneless chicken cubes.
Measure rest of the ingredients into the jar of the grinder. Grind to a smooth paste, scraping the sides of the jar several times.
Rub the marinade on the chicken and let it sit for a minimum of 1 hour.
Immerse wooden skewers in water for 30 minutes.
Thread chicken onto skewers.
Heat a grill pan on medium to high flame. Add 2 to 3 tbsp of olive oil. Place chicken skewers on the pan. Cook for 5 mins and turn over and cook again for 5 mins. Brush with oil, ghee or butter in between. Turn and cook until chicken is charred lightly.
Alternatively, after cooking for 5 minutes on each side, transfer to air fryer. Cook on air fryer at 160 degrees for 8 minutes. Brush ghee and cook at 180 degrees for 3 to 4 minutes until it is charred lightly.
To prepare chilli sauce, place all the ingredients in the jar of the mixer. Grind everything until it is smooth paste.
Heat a skillet, add a tbsp of butter, add the ground paste and cook for few min until oil starts leaving the sides. Add 1/4 cup of water and cook for few minutes. Cool lightly.
Serve chicken with chilli sauce.
Boneless chicken - Chicken thighs is preferred for this preparation.