Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Peri Peri Chicken with Butter Rice | Spicy Homemade Peri Peri Sauce | पेरी पेरी चिकन | Sanjyot Keer. That video is uploaded by Your Food Lab at 2024-07-03T06:00:41-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [d9_YSS1lB1w]
| Name | Peri Peri Chicken with Butter Rice | Spicy Homemade Peri Peri Sauce | पेरी पेरी चिकन | Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 03-07-2024 13:00:41 |
| Video Discription | Full written recipe of Chicken in Peri Peri Sauce with Butter Rice Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 3-4 people Ingredients: Peri Peri Seasoning KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP GARLIC POWDER | गार्लिक पाउडर1 TSP ONION | ऑनियन पाउडर 1 TSP DRY MANGO POWDER | आमचूर पाउडर 1 TSP BLACK PEPPER POWDER | काली मिर्च पाउडर 1/2 TSP OREGANO | ओरेगेनो 1 TSP SUGAR | शक्कर 1 TSP SALT | नमक 1 TSP Peri Peri Chicken CHICKEN | चिकन 400-450 GRAMS (BREAST) OLIVE OIL | ऑलिव ऑयल 1 TBSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 1 TBSP PERI PERI SEASONING | पेरी पेरी मसाला 2 TBSP VINEGAR | सिरका 1 TSP SALT | नमक TO TASTE OLIVE OIL | ऑलिव ऑयल 1 TBSP (FOR COOKING) Sauce RED BELL PEPPER | लाल शिमला मिर्च 1 NO. ONION | प्याज़ 2 NOS. TOMATO | टमाटर 2 NOS. GREEN CHILLI | हरी मिर्च 3 NOS. OLIVE OIL | ऑलिव ऑयल 2 TBSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 2 TBSP PERI PERI SEASONING | पेरी पेरी मसाला 1.5 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP HOT WATER | गरम पानी AS REQUIRED LEMON ZEST | नींबू का छिलका OF 1 LEMON. LEMON JUICE | नींबू का रस 1/2 A LEMON SUGAR | शक्कर A LARGE PINCH FRESH CREAM | फ्रेश क्रीम 2-3 TBSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Butter Rice BUTTER | मक्खन 2 TBSP BASMATI RICE | बासमती चावल 4 CUPS (COOKED) Method: Add all the ingredients of the peri peri seasoning in a small mixer jar & grind it together, you can also add them in a small container & shake it or simply mix in a bowl, the peri peri seasoning is ready. Slice the chicken into large pieces, in a separate bowl mix olive oil, ginger garlic green chilli paste & the remaining ingredients of the marinade & mix well, add the sliced chicken & coat it well with the marinade. You can let the chicken marinate in the fridge for a few hours or you can also just let it marinate while you make the sauce. To make the base of the sauce, place a papad jaali (net) over high flame & place red bell pepper, onion, tomato & green chillies, roast the ingredients over direct flame while flipping & turn them at intervals until they get charred. The chillies will get charred first so remove them & place them on a chopping board, then once the onions are cooked transfer them onto the chopping board as well. Place the tomatoes & red bell pepper in a bowl once charred & cover it with a plate, let it rest for 5-10 minutes. Meanwhile you can cook the chicken, place a pan over high flame & let it get hot, add the oil & let it heat up as well. Place the chicken on the pan & cook high flame on one side until golden brown & slightly charred then flip & cook similarly from the other side, chicken breast cooks quickly. Once cooked, transfer the cooked chicken onto a chopping board & let it rest for 3-4 mins, do not cut the chicken immediately. Further slice the chicken into strips or pieces as per your preference, your juicy peri peri chicken is ready. Once the tomatoes & red bell pepper has cooled down, peel off the charred skin & wash them to remove any remaining charred bits. Roughly chop the tomatoes, bell pepper & onion & add them into a mixer jar along with the chillies & grind into a fine puree. Set a deep pan or kadhai over high flame, add oil & let it get hot, then add the ginger garlic chilli paste & cook it briefly. Further add peri peri seasoning, Kashmiri red chilli powder, stir & add the puree. Cook the puree over high flame until the oil gets separated & the puree turns crumbly, it will take 8-10 minutes. If the sauce gets too dry to cook, add a splash of hot water & continue to cook it further. Once the sauce is cooked add hot water to adjust the consistency, it should be semi thin. Then add lemon zest, lemon juice & sugar, stir well & add the cooked chicken along with fresh cream & mix well. Further taste & adjust salt if required & add fresh coriander. Your chicken in peri peri sauce is ready. To make butter rice, set a deep pan or kadhai over high flame, add butter & let it melt. Then add the cooked rice & stir, cook over high flame for 2-3 minutes, butter rice is ready. Serve the dish by adding a portion of the butter rice & pour the chicken with peri peri sauce on the side or on the rice. #YFL #SanjyotKeer #periperisauce #periperichicken The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Peri Peri Seasoning 1:26 Marination 2:00 Peri Peri Sauce prep 3:38 Cooking Chicken 5:20 Peri Peri sauce 7:15 Butter Rice 10:35 Plating 11:01 Outro 12:02 d9_YSS1lB1w |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
