Chilli Chicken perfect succulent tender chicken, convenient full flavour food at it’s best!
Here is our own recipe
Make cuts on the chicken pieces.
Make a mixture of 1 tsp red chilli powder, juice of half a lime and 1/2 tsp salt and apply to the chicken pieces and keep aside for about an hour.
Make a paste with 4 garlic cloves and 25g ginger in a food processer and combine with 1 tsp garam masala, 1 tsp cumin powder, 1 tsp chilli flakes, 2 tbsp oil, 2 tbsp plain flour, 1 tbsp corn flour and 1 egg.
Rub this marinade well into the chicken pieces and refrigerate for at least four hours.
Remove the chicken pieces from the marinade and grill them for 10 to 15 minutes.
Transfer your Chilli Chicken to a plate and serve hot.
The Spruce Eats comment that the process of slowly cooking meat in early colonial times was often reserved for poor cuts of meat left for enslaved and low-income peoples. Higher quality meats had no need for a process of cooking that would reduce the toughness of the meat. Throughout the south, Barbecue has long been an inexpensive food source, though labor-intensive.
One thing to remember that without a process of refrigeration, the meat had to be either cooked and eaten quickly after slaughter or preserved by either a spicing or smoking process. Traditionally spicing requires that large amounts of salt be used to dry the meat and lower the ability of contaminants to spoil the meat. Smoking in this period of time had much the same effect. The indigenous practitioners of Barbecue, cold smoked meat meaning that the meat was dried by exposure to the sun and preserved by the addition of smoke.