Pollo a la parrilla (método de hornillo)

Ingredientes

• 250 - 300 gms Chicken (I used skinless boneless chicken thighs)
• 1.5 tbsp Kashmiri Chilli Powder
• 2 tsp Coriander Powder
• 2 tsp Chopped Ginger & Garlic (each)
• 1/4 tsp Fennel Seeds
• 1.5 - 2 tsp Lemon Juice
• 2 tbsp Yogurt (refer notes)
• Salt
• 2 - 3 tsp Ghee
• Oil (I used olive oil but you can use any vegetable oil)

Preparación

1. 1

   Clean the chicken pieces and pat dry them with kitchen tissue paper.

2. 2

   Try to squeeze out the water from yogurt using a cheese cloth or a heavy paper towel (refer notes).

3. 3

   Grind together Kashmiri chilli powder, coriander powder, chopped ginger & garlic, fennel seeds, salt and lemon juice with 2-3 tbsp water to a smooth paste.

4. 4

   Add the ground paste and drained yogurt (refer notes) to the chicken and mix well using your hands. Let the chicken rests in fridge for half an hr to 1 hr. You can also keep it overnight.

5. 5

   Heat oil (2 tsp) in a wide pan. Add the chicken pieces and cover and cook on the lowest flame for 5-6 mins.

6. 6

   Remove the cover and flip the chicken pieces. Again, cover and cook for another 5-6 mins. Remove the lid now and continue cooking till the chicken pieces are charred on both sides. It will take another 3-4 mins on each side.

7. 7

   Remove the chicken from the pan and coat each piece with ghee. In addition to giving a nice sheen to the chicken, it will also add an extra flavour and also keeps the meat juicy. Serve hot with coriander mint sauce , sliced onion and lemon wedges.