Easiest Way to Make Speedy Grilled Achari Garlic Chicken
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Make Favorite Grilled Achari Garlic Chicken. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Achari Garlic Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Achari Garlic Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can cook Grilled Achari Garlic Chicken using 7 ingredients and 4 steps. Here is how you can achieve that.
#midnight - These quick-fix yummy grilled Chicken Drumsticks are great if you crave for a midnight snack. They are far better than any fried chicken. In this recipe I added some bottled mango pickle and gave a garlic flavour. I also made it a little mild and have not used any colour. You many make it spicy as per your choice.
Ingredients and spices that need to be Prepare to make Grilled Achari Garlic Chicken:
- 6 Chicken Drumsticks
- to taste salt
- 1 tbsp. mustard oil
- 7-8 garlic cloves, ground / grated
- 1 tsp. Kashmiri red chilli powder
- 1-2 tbsp. pickle (I used mango pickle)
- as needed oil / leftover marinade for basting
Steps to make to make Grilled Achari Garlic Chicken
- Clean the chicken drumsticks and make cuts on them. Make a paste of garlic, red chilli powder, pickle, oil and salt with little water.
- Smear this paste all over the chicken drumsticks and marinate for 2-3 hours or preferably overnight in the refrigerator.
- Line a baking tray with foil and arrange the marinated chicken legs over it. Grill for 30-35 minutes by basting with oil / leftover marinade and flipping them halfway through.
- Garnish with coriander leaves and serve them hot with green chutney.
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