Peri peri chicken tikka with hot sauce
- 800 grams Boneless chicken
- 3/4 tablespoons Red chilli flakes
- 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
- 1/2 Green chilli
- 1 teaspoon Salt
- 2 tablespoons Lime juice
- 2 Green chilli
- 1.5 tablespoons Garlic cloves
- 1.5 cups Onion (cubed)
- 1.5 cups Red pepper (cubed)
- 2-3 tablespoons Vinegar (White / Red wine)
- 3 tablespoons Olive oil
- 1.5 teaspoons Oregano
- 1 teaspoon Salt
- 3 teaspoons Paprika
- 1/2 teaspoons Sugar
- 1 tablespoon Lime juice
- 1 cup Chicken stock / water
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.
Heat a heavy-bottomed pan over medium heat and add 2–3 tablespoons of olive oil or butter. Once hot, add the cubed onions and sauté for 2–3 minutes until they turn soft and just begin to change colour.
Next, add the chopped red pepper (capsicum) and continue sautéing for another 2–3 minutes until it softens slightly. Add the green chillies and garlic, and cook for 1 minute until fragrant. Turn off the heat and stir in the oregano, paprika, salt, and a little sugar if using. Add vinegar and freshly squeezed lime juice to taste, adjusting the seasoning according to your preference.
Allow the mixture to cool slightly, then transfer it to a blender or food processor and grind into a smooth, thick paste.
Return the ground paste to the same pan and cook over medium-low heat, stirring frequently. Continue cooking until the sauce thickens and the oil begins to separate around the edges.
To develop a rich flavour, deglaze the pan by adding about *¼ cup of chicken stock or water*. Scrape up any bits stuck to the bottom of the pan and continue cooking until the liquid has almost completely evaporated. Repeat this deglazing process once or twice more, adding another ¼ cup of stock or water each time, allowing the liquid to evaporate before adding more. This slow cooking intensifies the flavour and gives the sauce a deep, well-cooked taste.
Finally, add a little more chicken stock or water, if needed, to achieve your desired consistency. The finished hot chilli sauce should be thick, smooth, glossy, and packed with bold, spicy flavour.
Boneless chicken - Chicken thighs is preferred for this preparation.