Goan Peri-Peri chicken
Peri-Peri Sauce is made from bird eye chillies which are famous in Portugal & Africa. These chillies were introduced in Goan cuisine by the Portuguese. You could use Bedki chillies or all Kashmiri chillies depending on your spice quotient.
Credit: Saute at sight
• 6 – 7 Chicken Drumsticks
• 6 – 7 Garlic cloves
• 8 Kashmiri Chillies soaked in hot water for 2 hours
• 1/2 Lime juice + 1/2 Lime
• 2 tbsp Vinegar
• 1 Onion roughly chopped
• Small Cinnamon stick piece
• 1 Green Cardamom
• 2 Cloves
• 1/2 Star Anise
• 1 tsp Sugar
• 1 tsp Black Pepper powder (reduce if you don't want it hot)
• Small bunch of Coriander leaves
• Water very little for grinding
• Salt as per taste
• Oil for greasing
In a vessel heat some water and bring it to a boil now add in the red chillies and allow it to soak in for 2 hours.
Wash the chicken drumsticks well and then cut 2 to 3 slits on the drumsticks. This will ensure the masala seeps in well.
In a mixer jar, add the soaked red chillies, chopped onions and garlic cloves, then add in the cinnamon, cardamom, star anise, and cloves, pepper powder, sugar, vinegar, a bunch of coriander leaves, lime juice add little water and grind it to a very fine paste.
In a bowl take the chicken drumsticks, sprinkle salt as per taste, then add the ground masala and coat the chicken well. Allow the chicken to marinate in the refrigerator overnight.
24 hours later, squeeze 1/2 lime over the chicken and mix it again.
Preheat the oven at 250 degrees C, cover the baking tray with foil and grease it with some oil, now place the marinated chicken over it. Place the baking tray in the oven and allow it to bake for 30 minutes at 250 degrees C.
Serve the Goan Peri-Peri chicken piping hot with some tartar sauce. Enjoy!