IFB 30BRC2 - Page 34

33
Sr.no
BARBECUE
INGREDIENTS
METHOD
Cookware : Baking plate
87
Chicken Satay
8 skinless chicken thighs, cut
into thin strips
1 package wooden skewers
SATAY MARINADE:
1/4 cup minced lemongrass ,
fresh or frozen
1 small onion, sliced
3 cloves garlic
2 fresh red chilies, sliced,
1 thumb-size piece of
ginger-thinly sliced
1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce
4 Tbsp. fish sauce
5Tbsp. brown sugar
2 Tbsp. vegetable oil
Use wooden skewers, soak them in water
(to prevent burning).
Cut chicken into thin strips and place in a
bowl.
Place all marinade ingredients in a food
processor or chopper. Process well.
Mix in chicen pieces in marinade.
Allow at least 1 hour for marinating, or
longer (up to 24 hours).
When ready to cook, thread meat onto the
skewers.
Grill the satay selecting barbecue option
88
Boneless Chicken
Tikka
Chicken cubes
Crushed Ginger-1 tsp
Crushed garlic-2 cloves
Lemon juice, Turmeric -1/2 tsp
Chilli powder-1 tsp
Curry powder-1/4 tsp
Hung curd-2/3rd cup
Garam masala -1/4 tsp
Coriander -1/4 tsp
Corn starch-1/4 tsp
Oil ,Salt-as per taste
Mix all the ingredients together and let the
chicken marinate for 3-4 hours.
Put the chicken onto the baking plate and
use the menu barbecue to cook.
Turn over the chicken tikka inbetween the
programme.
89
Chicken Sausage
Defrost -Frozen chicken
sausage
Spread chicken sausages on baking tray
and cook by using barbecue programme.
Brush oil halfway during the programme.
90
Chicken Nuggets
Defrost -Frozen chicken
Nuggets
Spread chicken nuggets on baking tray,
and cook by using barbecue programme.
Brush oil halfway during the programme.