Kashmiri BBQ Chicken
This Kashmiri BBQ Chicken is an irresistible fusion of bold spices and smoky flavors that elevate the traditional barbecue chicken to a whole new level. The key to this recipe lies in the rich blend of aromatic garam masala, vibrant Kashmiri chili powder, and earthy turmeric, which work together to create a complex yet perfectly balanced taste profile. The chicken is brined overnight, allowing the flavors to penetrate deeply into the meat, ensuring every bite is flavorful and tender. After brining, the chicken is slow-cooked either on the grill or in the oven at low temperatures, ensuring the meat becomes incredibly juicy while developing that signature smoky richness. The addition of sugar in the brine brings a subtle sweetness that perfectly complements the mild heat from the Kashmiri chili, creating a delightful contrast. The slow cooking method also allows the skin to crisp up beautifully, adding texture to every bite. Whether served with your favorite side dishes or on its own, this Kashmiri BBQ Chicken will transport your taste buds to a place where savory, smoky, and slightly spicy flavors come together in perfect harmony. It's not just a meal, but an experience – a must-try for anyone who loves bold, aromatic dishes with a touch of heat and sweetness.
Equipment
- Baking Rack: Used to air-dry the chicken after removing it from the brine, allowing it to crisp up during cooking.
- Oven or BBQ Grill: For slow cooking the chicken to achieve a tender, smoky finish.
- Non-Reactive Bowl or Container: For preparing the brine and soaking the chicken overnight.
- Instant-Read Meat Thermometer: To ensure the chicken reaches the perfect internal temperature of 165°F for safety and juiciness.
Ingredients
- 1 chicken about 3 to 3½ lbs, quartered
- ½ gal water
- ½ cup pickling salt
- ½ cup sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 3 tbsps garam masala
- 3 tbsps kashmiri chili powder
- 3 black cardamom pods
- 5 green cardamom pods
- 3 tbsps turmeric
- 2 tbsps ground cumin
Instructions
- In a non-reactive bowl or container, mix water and all of the other ingredients together except chicken. Mix until both salt and sugar are dissolved.
- Put the chicken quarters into the brine and refrigerate overnight.
- Remove the chicken from the brine and let air-dry on a baking rack placed in a baking pan to collect the water.
- Heat your oven or BBQ grill to 250°F.
- Place the chicken, skin-side up, in the oven/grill.
- Cook until an internal temperature of 165° is obtained.
Notes
Usage Tips:
- Be sure to allow the chicken to dry out completely after brining. This helps to get a crispier skin when cooking.
- If using a BBQ grill, add apple and cherry wood chunks for a sweet and aromatic smoky flavor.
Storage:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill to preserve its texture.
Customizations:
- Adjust the amount of Kashmiri chili powder to suit your preferred spice level.
- Add a squeeze of lemon or lime juice before serving for a touch of freshness.
Make-Ahead Tips:
- The chicken can be brined up to 24 hours in advance, allowing the flavors to deepen. If you’re short on time, 6 hours will work as well.
Nutrition
Calories: 172kcalCarbohydrates: 38gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 37mgPotassium: 292mgFiber: 4gSugar: 25gVitamin A: 46IUVitamin C: 3mgCalcium: 82mgIron: 5mg
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