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Explore Peri Peri Chicken with Butter Rice | Spicy Homemade Peri Peri Sauce | पेरी पेरी चिकन | Sanjyot Keer with 420,874 views, 10,638 likes, and 302 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe of Chicken in Peri Peri Sauce with Butter Rice Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 3-4 people Ingredients: Peri Peri Seasoning KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP GARLIC POWDER | गार्लिक पाउडर1 TSP ONION | ऑनियन पाउडर 1 TSP DRY MANGO POWDER | आमचूर पाउडर 1 TSP BLACK PEPPER POWDER | काली मिर्च पाउडर 1/2 TSP OREGANO | ओरेगेनो 1 TSP SUGAR | शक्कर 1 TSP SALT | नमक 1 TSP Peri Peri Chicken CHICKEN | चिकन 400-450 GRAMS (BREAST) OLIVE OIL | ऑलिव ऑयल 1 TBSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 1 TBSP PERI PERI SEASONING | पेरी पेरी मसाला 2 TBSP VINEGAR | सिरका 1 TSP SALT | नमक TO TASTE OLIVE OIL | ऑलिव ऑयल 1 TBSP (FOR COOKING) Sauce RED BELL PEPPER | लाल शिमला मिर्च 1 NO. ONION | प्याज़ 2 NOS. TOMATO | टमाटर 2 NOS. GREEN CHILLI | हरी मिर्च 3 NOS. OLIVE OIL | ऑलिव ऑयल 2 TBSP GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 2 TBSP PERI PERI SEASONING | पेरी पेरी मसाला 1.5 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP HOT WATER | गरम पानी AS REQUIRED LEMON ZEST | नींबू का छिलका OF 1 LEMON. LEMON JUICE | नींबू का रस 1/2 A LEMON SUGAR | शक्कर A LARGE PINCH FRESH CREAM | फ्रेश क्रीम 2-3 TBSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Butter Rice BUTTER | मक्खन 2 TBSP BASMATI RICE | बासमती चावल 4 CUPS (COOKED) Method: Add all the ingredients of the peri peri seasoning in a small mixer jar & grind it together, you can also add them in a small container & shake it or simply mix in a bowl, the peri peri seasoning is ready. Slice the chicken into large pieces, in a separate bowl mix olive oil, ginger garlic green chilli paste & the remaining ingredients of the marinade & mix well, add the sliced chicken & coat it well with the marinade. You can let the chicken marinate in the fridge for a few hours or you can also just let it marinate while you make the sauce. To make the base of the sauce, place a papad jaali (net) over high flame & place red bell pepper, onion, tomato & green chillies, roast the ingredients over direct flame while flipping & turn them at intervals until they get charred. The chillies will get charred first so remove them & place them on a chopping board, then once the onions are cooked transfer them onto the chopping board as well. Place the tomatoes & red bell pepper in a bowl once charred & cover it with a plate, let it rest for 5-10 minutes. Meanwhile you can cook the chicken, place a pan over high flame & let it get hot, add the oil & let it heat up as well. Place the chicken on the pan & cook high flame on one side until golden brown & slightly charred then flip & cook similarly from the other side, chicken breast cooks quickly. Once cooked, transfer the cooked chicken onto a chopping board & let it rest for 3-4 mins, do not cut the chicken immediately. Further slice the chicken into strips or pieces as per your preference, your juicy peri peri chicken is ready. Once the tomatoes & red bell pepper has cooled down, peel off the charred skin & wash them to remove any remaining charred bits. Roughly chop the tomatoes, bell pepper & onion & add them into a mixer jar along with the chillies & grind into a fine puree. Set a deep pan or kadhai over high flame, add oil & let it get hot, then add the ginger garlic chilli paste & cook it briefly. Further add peri peri seasoning, Kashmiri red chilli powder, stir & add the puree. Cook the puree over high flame until the oil gets separated & the puree turns crumbly, it will take 8-10 minutes. If the sauce gets too dry to cook, add a splash of hot water & continue to cook it further. Once the sauce is cooked add hot water to adjust the consistency, it should be semi thin. Then add lemon zest, lemon juice & sugar, stir well & add the cooked chicken along with fresh cream & mix well. Further taste & adjust salt if required & add fresh coriander. Your chicken in peri peri sauce is ready. To make butter rice, set a deep pan or kadhai over high flame, add butter & let it melt. Then add the cooked rice & stir, cook over high flame for 2-3 minutes, butter rice is ready. Serve the dish by adding a portion of the butter rice & pour the chicken with peri peri sauce on the side or on the rice. #YFL #SanjyotKeer #periperisauce #periperichicken The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Peri Peri Seasoning 1:26 Marination 2:00 Peri Peri Sauce prep 3:38 Cooking Chicken 5:20 Peri Peri sauce 7:15 Butter Rice 10:35 Plating 11:01 Outro 12:02

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