Peri Peri Chicken
Top Rated Recipe
Key Details:
prep time: 35 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: South African
Key Ingredients:
Boneless chicken breast
Peri Peri powder
About Peri Peri Chicken
Table of Contents
In this chicken dish, the spice level of peri peri powder is well balanced with mashed potatoes, stir fried vegetables and tomato sauce
Read More- Boneless chicken breast 200 gms
- Peri Peri powder 20 gms
- Oil 2 tsps
- Salt to taste
Step 1.Take chicken breast in a bowl, add 2 tsps oil, peri peri powder, salt and garlic and mix well and set aside to marinate for some time.
Step 2.Now grill the marinated chicken breast on a grill pan until it turns golden drown.
Read MoreIngredients
- Boneless chicken breast 200 gms
- Peri Peri powder 20 gms
- Oil 2 tsps
- Salt to taste
- Garlc, chopped 2 tsps
- Medium potatoes, boiled, peeled, mashed 4
- Butter 4 tbsps
- Fresh cream 4 tbsps
- Green and yellow zucchini, chopped 25 gms
- Green capsicum, chopped 25 gms
- Red and yellow capsicums, chopped 20 gms
- Black pepper powder to taste
- Onion, chopped 1 tbsp
- Tomato puree 1 cup
- Dried thyme 25 gms
How to Make Peri Peri Chicken (Stepwise Photos)
Method
- Take chicken breast in a bowl, add 2 tsps oil, peri peri powder, salt and garlic and mix well and set aside to marinate for some time.
- Now grill the marinated chicken breast on a grill pan until it turns golden drown.
- For mashed potato, take potatoes, butter and cream in another bowl and whisk the mixture till smooth.
- For stir fried vegetables, heat 2 tsps oil in a non-stick pan, add green and yellow zucchini, green, red and yellow capsicums and mix. Add salt and pepper powder and toss. Saute the vegetables for a few minutes.
- To make sauce, heat the remaining oil in another non-stick pan. Add onion, garlic, tomato puree, thyme, salt and pepper powder and mix well. Simmer till the mixture reduces and achieves a sauce like consistency.
- Serve the grilled chicken hot with mashed potatoes, stir fried vegetables and sauce.
Additional Tips and Tricks
About chef
Chef Ajay Chopra
Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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