Name: Garlic Peri Peri Chicken with Saffron Pulao recipe by Sayan Majumder at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 2
Ingredients: 2 chicken leg pieces; 5 tbsp garlic peri peri sauce; 2 tbsp ginger garlic paste; Oil for brushing; 2 tbsp melted cheese; 100 Grams hung curd; 1 Tsp Lime Juice; Salt to taste; 1 tbsp Chilli powder; mint chutney; roasted corn; For saffron pulao- Boiled Basmati rice 500 gm; 3 tbsp ghee; 3-4 Green Cardamom; 1 bay leaf; 2 inch cinnamon; pinch of saffron soaked in milk; Sugar to taste; Salt to taste

ABOUT Garlic Peri Peri Chicken with Saffron Pulao RECIPE

This dish is a complete meal. It is a filling tiffin box recipe

Ingredients Serving: 2

2 chicken leg pieces
5 tbsp garlic peri peri sauce
2 tbsp ginger garlic paste
Oil for brushing
2 tbsp melted cheese
100 Grams hung curd
1 Tsp Lime Juice
Salt to taste
1 tbsp Chilli powder
mint chutney
roasted corn
For saffron pulao- Boiled Basmati rice 500 gm
3 tbsp ghee
3-4 Green Cardamom
1 bay leaf
2 inch cinnamon
pinch of saffron soaked in milk
Sugar to taste
Salt to taste

Instructions

For chicken- 1st marinate the chicken legs with hung curd,salt,chilli powder,lime juice, ginger garlic paste and keep it for 1 hr.
Marinade the chicken again with peri peri sauce and cheese and keep aside for 1 hr.
Preheat the oven for 10mins at 190 degrees C and then grill the leg pieces for 40 mins.Brush oil meanwhile.
For pulao- Heat up a pan and pour ghee. After 30 seconds, add bay leaf,cinnamon, cardamom.Saute well.
Now add boiled rice.Stir well.Add sugar and salt.
Now add saffron mixed milk from the top. Turn off the flame.
Now its time to pack your lunchbox with saffron pulao,Garlic peri peri chicken,roasted corn and mint chutney. A complete lunchbox is ready.

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