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Chilly Grilled Chicken ( Chicken )
5 large dried Kashmiri chillies
2 tsp cumin powder
1 tbsp crushed dried oregano
2 tbsp coconut vinegar
1 tsp sugar
3 cloves garlic, crushed
1 tsp salt
1 chicken, cut into 6 pieces

Discard chilly stems, ribs and seeds. Soak chillies in hot water for 20 minutes. Drain and reserve the liquid. In a pan over medium heat, stir in cumin and fry for 30 seconds, add oregano and fry for another 30 seconds. Transfer this mix to the blender, add drained chillies, vinegar, sugar, garlic, salt and enough chilly liquid. Puree to a smooth mixture. Pour this paste into a dish. Pat dry the chicken and add to the paste, turn to coat evenly. Cover with a cling foil and marinate for at least 40 minutes in the refrigerator. Place the chicken on the grill in the oven and bake until well cooked on both sides. Serve right away.