Peri Peri Chicken with Butter Rice | Spicy Homemade Peri Peri Sauce | पेरी पेरी चिकन | Sanjyot Keer

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.

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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