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How to Make Peri Peri Chicken at Home | Chicken Peri Peri Malayalam | Pan grilled Peri Peri Chicken

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Peri Peri Chicken

Cultural Context

Originating from the Portuguese colonies in Africa, Peri Peri Chicken has become a beloved dish in many cultures, particularly in South Africa and Mozambique. The dish is known for its spicy, tangy flavor profile, thanks to the chili peppers used in the marinade. Today, it enjoys global popularity, with various adaptations and interpretations found in restaurants and homes around the world.

ININmain
4 servings
Servings4
Chicken
Coriander seed - 1 Tbsp
Black pepper - 1 Tbsp
Fennel seed - 1 Tsp
Cummin seed - 1 Tsp
Red chili - 4
Cinnamon
Cardamom
Cloves - 4
Bay leaf - 1
Half Onion
Half tomato
Ginger (medium size)
Garlic - 10
Mint leaf
Coriander leaf
Garam Masala - 1/2 tsp
Black pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Kashmiri red chili powder - 1 1/2 tsp
Curd - 1 tbsp
Half lemon juice
Salt
Oil - 1 tbsp
Oil - 1 tbsp (for sauce)
Tomato sauce - 2 tbsp
Chili flakes - 1 tbsp
Black pepper powder - 1 tsp (for sauce)
Kashmiri chili powder - 1 tsp (for sauce)
Half lemon juice (for sauce)
Salt (for sauce)
1

Roast coriander seed, black pepper, fennel seed, cummin seed, red chili, cinnamon, cardamom, cloves, and bay leaf on low flame, then grind them into a fine powder.

2

Grind half onion, half tomato, ginger, garlic, mint leaf, and coriander leaf without using water into a fine paste.

3

Marinate the chicken with the ground masala and the second set of spices (garam masala, black pepper powder, turmeric powder, Kashmiri red chili powder, curd, half lemon juice, salt, and oil) and let it rest in the refrigerator overnight or for at least 8 hours.

4

Prepare the peri peri sauce by mixing oil, tomato sauce, chili flakes, black pepper powder, Kashmiri chili powder, half lemon juice, and salt, then cook for 5 minutes on low flame.

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