Ingredients
Full Chicken 1 no
Red Mustard Seeds 1 tbsp
Peppercorns 1 tbsp
Chilli Powder 1 tbsp
Vinegar 1 tbsp
Salt to taste
For Piri Piri Sauce:
Dates 1 katori
Bay Leaves 2 nos
Capsicum 1 large
Juice of 2 lemons
Salt to taste
Preparation
Blend all the ingredients for the sauce to a fine paste in the food processor and refrigerate. Make at least 12 hours in advance so that the flavors develop well.
De-skin the chicken and wash well. Cut into 8-10 pieces. Make deep cuts on the flesh. Powder mustard seeds and peppercorns separately. Mix the mustard, pepper, chilli powder, salt to taste and vinegar to form a paste. Apply to the chicken pieces and marinate covered for an hour at least. Put in a pressure cooker and cook for 1 whistle or cook covered till done. Heat a little oil in a pan and cook the chicken pieces till dry and crisp. For low fat chicken, omit the oil totally. Serve with Piri Piri sauce.
Chef’s Tip: Use red mustard seeds instead of black, if possible, for better flavor.
