Nando’s Butterfly Chicken
Ingredients
Nando's Butterfly Chicken || Chicken Roast Recipe || How To Make Chicken Roast || Peri Peri Chicken Roast || Peri Peri Chicken Recipe || Nandos Chicken || Chicken Roast Recipe in Urdu - Hindi By Chef Faiza Zarif @COOK WITH FAIZA
For Marination:
1: whole chicken 1 & 1/2 kg (with skin)
2: black pepper powder 1 tsp (heaped)
3: salt 1 tsp (heaped)
For Nando Sauce:
1: onion 1 small
2: garlic 7 cloves
3: red bell pepper 1 large (deseeded)
4: lemon 1 (pealed)
5: tomato paste 1 tbsp (heaped)
6: oregano 1 tbsp
7: dry red chilli 10 (can add more if you like more spicy)
8: sugar 1 tbsp
9: vinegar 2 tbsp
10: paprika powder 1 & 1/2 tbsp
11: water 1/2 cup
12: oil 7 to 8 tbsp
13: salt 2 & 1/2 tsp
Other Things:
1: baking tray
2: oil 2 tbsp
3: Nando rice (check link)
4: Coleslaw (check link)
5: Salad (check link)
6: fries
Instructions
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NOTE: Preheat the Over 450F, 230C, Gas Mark 8.
1: place the chicken in a large bowl, sprinkle salt, black pepper well and leave it for 20 minutes.
2: in a blender add all ingredients under Nando sauce, grind to a smooth paste.
3: transfer half of the sauce on the chicken mix well and leave it for 2 to 3 hours or overnight.
4: heat a grill pan brush it with oil and place the chicken breast side down and grill for 3 minutes on each side.
5: now transfer the chicken in a bowl add the remaining sauce on the chicken and spread it well.
6: place the chicken in a baking tray drizzle a little oil on the top.
7: place the tray in the oven on the middle rack and bake for first 15 minutes on 450f, 230c, gas mark 8 and then lower the oven heat to 410f, 210c, gas mark 6 and bake for 1 hour.
8: while baking do change the side and pour the juices in the tray on the chicken as shown in the video.
9: serve hot with Nando rice, fries, salad, coleslaw.
NOTE: can store the remaining sauce in air tight container and keep in the fridge for 1 week or freeze for a few months.
can also use the sauce as a dip cook for a few minutes and serve.
