Authentic Peshawari Namkeen Gosht Recipe | Delicious Pakistani Dish

Chicken Tikka on the Braai (Grill) with Full Chicken Quarters

Grilling chicken tikka on the braai (or grill) imparts a smoky flavor that perfectly complements the aromatic spices of this Indian dish. This recipe uses full chicken quarters, marinated to perfection and brined to ensure tenderness and juiciness.

Ingredients

For the Brine:

• 8 cups water
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 2 tablespoons whole black peppercorns
• 4 garlic cloves, crushed
• 2 bay leaves

For the Marinade:

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste

For the Chicken:

• 4 full chicken quarters (drumstick and thigh attached)
• Fresh coriander (cilantro) leaves for garnish
• Lemon wedges for serving

Instructions

Step 1: Brine the Chicken

1. In a large pot, combine water, kosher salt, granulated sugar, black peppercorns, crushed garlic cloves, and bay leaves.
2. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool to room temperature.
3. Submerge the chicken quarters in the brine, cover, and refrigerate for 4-6 hours.

Step 2: Marinate the Chicken

1. In a large bowl, whisk together yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric, garam masala, chili powder, and salt.
2. Remove chicken from the brine and pat dry with paper towels.
3. Add chicken quarters to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 3: Grill the Chicken

1. Preheat your braai (grill) to medium-high heat.
2. Remove the chicken from the marinade, allowing excess marinade to drip off.
3. Grill the chicken quarters for about 10-15 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.
4. Baste the chicken with any remaining marinade during the first half of grilling for extra flavor.

Step 4: Serve

1. Once cooked, remove the chicken from the grill and let it rest for a few minutes.
2. Garnish with fresh coriander leaves and serve with lemon wedges.

Tips for Success

• Brining: Brining helps to keep the chicken juicy and flavorful. Don’t skip this step!
• Marinating: Allowing the chicken to marinate overnight will yield the best flavor.
• Grilling: Keep an eye on the grill to avoid flare-ups that can burn the chicken. Adjust the heat as needed.

Enjoy your smoky and spicy Chicken Tikka on the Braai! Perfect for a summer BBQ or any time you crave a delicious grilled meal.

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Feel free to customize this recipe to your taste preferences and share your grilling experience with your readers. Happy cooking!