Hello Friends!
I am NOT a professional Chef. I do some cooking casually and occasionally, as this is one of my favourite hobbies. Sometimes I follow conventional ways, sometimes experimental.
Couple of days back I prepared this Barbecue Chicken on Handmade Grill Oven and recorded the process on my digital camera and uploaded here.
This process contains 3 parts:
1. Preparation of Chicken/Fish for Barbecue
2. Preparation of Sauce
3. Preparation of the Grill Oven
Step-1: Let's prepare the chicken/fish for BBQ and marinate it
Ingredients for marination
- Chicken - (5.5 lbs / 2.5 kg)
- Pomfret Fish (1 pc)
- Fresh Curd (1.5 lbs / 700 gm) [hang the curd in cotton cloth to remove water for 1-2 hrs.]
- Ginger Paste (Half Cup)
- Garlic Paste (1 Cup)
- Coriander (Dhania) Powder (4 Table Spoon)
- Cumin (Jeera) Powder (6 Table Spoon)
- Turmeric (Haldi) Powder (3 Table Spoon)
- Red / Kashmiri Chilli Powder (4 Table Spoon)
- Garam Masala (1 Table Spoon)
- Black Pepper Powder (1 Table Spoon)
- Salt (As per taste)
- Fresh Lime (2 pc)
- Cooking Oil (1 Cup)
Process
Wash chicken pieces and fish in clean flowing water properly. Make some deep cuts to the chicken and fish with a sharp knife so that the marination mix goes inside them.
Keep some curd for the SAUCE, and add the rest to the chicken.
Add ginger paste, garlic paste, coriander (dhania) powder, cumin (jeera) powder, turmeric (Haldi) Powder, red / kashmiri chilli powder, garam masala, black pepper powder, salt (as per taste), fresh lime and cooking oil to the chicken.
Now mix them well. Make sure that the marinate spreads well on every pieces and the masala goes inside the cuts.
Cover the container with a thin sheet and keep in the refrigerator for 3-4 hrs. Take it out from refrigerator at least 50-60 mins. before grilling so that it comes to room temparature.
Step-2: Let's prepare the Sauce
Ingredients for sauce
- Mint (Pudina) Leaves
- Coriander (Dhania) Leaves
- Chaat Masala
- Amchoor Powder (Green mangoes dried & powdered)
- Cumin (Jeera) Powder
- Ginger Paste
- Garlic Paste
- Green Chilli (chopped)
- Curd
- Salt
- Sugar
Procedure
Take the leftover curd in a bowl. Add cumin (jeera) powder, chaat masala, amchoor powder, salt and sugar. Mix them well and keep aside.
Put mint (pudina) leaves, coriander (dhania) leaves, chopped green chilli, garlic paste and little ginger paste in Mixure Grinder. Add a little water and grind them well to form liquid paste.
Pour that paste in the curd mixture bowl and mix the whole thing properly.
The sauce is ready. Keep it in refrigerator.
Step-3: Let's prepare the BBQ Oven
I know there are lots of different models of Barbecue Grill available in market. You can use those. But I preferred making my own oven. That's the real fun part.
But make sure that you maintain safety and keep the children away.
Ingredients for BBQ Oven
- Few bricks - Depending on your oven size. I used 10.
- Iron Grill - Mine is 3 ft. x 1.5 ft. Make sure the nets are not too big.
- Sand - For the base.
- Charcoal - I used 3 kg.
- Tong - Use this to turn chicken / fish.
- Brush - For greasing oil
Procedure
Place the bricks and a thick layer of sand as shown in picture below:
Now the tricky part to light up the charcoal. Place some crushed old newspaper on the sand and spray a little kerosene to it. Put a few charcoal over the newspaper (see picture below) and light it up.
After the charcoal catches fire, put the rest of the charcoal over it. It may take 40-50 mins for the charcoals to catch fire. When the smoke reduces and charcoals turns white, they are ready. Spread them evenly on the sand with a stick. Keep children away during this process.
Grease the grill with cooking oil to avoid sticking of chicken/fish to the grill. Place the grill on the oven now. It will look like this:
Now place the marinated chicken / fish on the grill. Brush it with cooking oil. Turn the pieces with tong and brush the other side. Keep doing the process.
Grill it till the chicken/fish is ready. Serve the chicken/fish with chopped onion and sauce.
See how I did the whole thing:
BON APPETIT
