Five Chicken Marinades

2m
Serves 500
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Directions

  1. 1Start with honey, vinegar, soy sauce, ketchup, lemon juice, chilli flakes, garlic paste, black pepper, a touch of salt, some oil and some sesame seeds. Mix it well.
  2. 2Add your chicken and mix thoroughly. Store in freezer for up to 2 months.
  3. 3Start with barbecue sauce, yogurt, lemon, garlic paste, sriracha, Kashmiri red chili powder, thyme,zeera powder, some oil and a touch of salt. Mix well until combined.
  4. 4Add your chicken, mix thoroughly. Store in the freezer for up to 2 months.
  5. 5In a blender, start with coriander, yogurt, mint, green chillies, vinegar, garlic paste, cumin powder, garam masala, black pepper, some oil and a touch of salt. Blend it well until it blends nicely.
  6. 6Pour out the marinade, add your chicken. Mix thoroughly. Store in the freezer for up to 2 months.
  7. 7Start with yogurt, mix a bit to make it smooth. Add vinegar and mix again to curdle it.
  8. 8Add Worcestershire sauce, garlic paste, white pepper, onion powder, thyme, chilli flakes and a touch of salt. Mix nicely until it all comes together.
  9. 9Add your chicken. Cook thoroughly. Store in the freezer for up to 1 month.
  10. 10Roast a bell pepper on the stove until charred, peel it and slice it. Add to a blender along with vinegar, lemon juice, garlic paste, paprika, red chilli powder, white pepper, oregano, oil, a touch of salt and some cream for creaminess.
  11. 11Blend it well until smooth and creamy.
  12. 12Pour out the sauce, add your chicken, mix well. Store in the freezer for up to 2 months.

Ingredients

  • 4 tablespoons Honey
  • 2 tablespoons Vinegar
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Ketchup
  • 1 tablespoon Lemon Juice
  • 1.5 tablespoons Chilli Flakes
  • 1 tablespoon Garlic Paste
  • 0.5 teaspoon Black Pepper
  • 1 tablespoon Oil
  • 1 teaspoon Sesame Seeds
  • 1 teaspoon Salt
  • 6 tablespoons Barbecue Sauce
  • 3 tablespoons Yogurt
  • 1 tablespoon Lemon
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Kashmiri Laal Mirch
  • 2 tablespoons Sriracha
  • 0.5 tablespoon Cumin Powder
  • 1 tablespoon Thyme
  • 1 tablespoon Oil
  • 0.5 teaspoon Salt
  • 0.5 cup Coriander
  • 0.25 cup Mint
  • 4 tablespoons Yogurt
  • 3 to 5 Green Chillies
  • 1 tablespoon Vinegar
  • 1.5 tablespoons Garlic Paste
  • 1 tablespoon Ginger Paste
  • 1 teaspoon Cumin Powder
  • 0.5 teaspoon Garam Masala
  • 0.5 teaspoon Black Pepper
  • 2 tablespoons Oil
  • 1 teaspoon Salt
  • 0.5 cup Yogurt
  • 2 tablespoons Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Garlic Paste
  • 1 teaspoon White Pepper
  • 1 teaspoon Onion Powder
  • 0.5 teaspoon Chilli Flakes
  • 1 tablespoon Thyme
  • 1 teaspoon Oregano
  • 0.5 teaspoon Salt
  • 1 large Capsicum
  • 1 tablespoon Vinegar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Garlic Paste
  • 2 tablespoon Paprika
  • 0.5 teaspoon Red Chilli Powder
  • 0.5 teaspoon White Pepper
  • 1 tablespoon Oregano
  • 80 ml Cream
  • 2 tablespoons Oil
  • 0.5 teaspoon Salt
  • 500 grams Chicken

Equipment

blenderwhisk

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