Chaska Chicken

• 2 lb chicken
• 5 cups water
• 1 tsp whole black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 tbsp salt
• 4 tbsp sugar
• 2 tbsp lemon juice
• 6 tbsp yogurt
• 1 tbsp green chili paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• ½ tsp salt
• 1 tbsp coriander powder
• 1 tbsp Kashmiri red chili powder
• 1 tsp crushed red chilies
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp chat masala
• 1 tsp garam masala powder
• 2 tsp garlic paste
• 6 tbsp cooking oil
• 3 green chilies
• cup bell peppers
• ½ onion
• charcoal
• cooking oil

Preparation

1. Step 1 · 40°F / 4°C · overnight

   0:41
   Prepare the brine by dissolving 1 tsp whole black pepper, 1 tsp garlic powder, 1 tsp onion powder, 4 tbsp salt, and 4 tbsp sugar in 2 cups of water. Submerge the chicken in the brine solution, add 3 more cups of water until fully covered, cover with cling wrap, and refrigerate overnight. The next day, remove the chicken and pat dry. Cut the chicken into smaller pieces against the grain. In the cooking pot, combine the chicken with 2 tbsp lemon juice, 6 tbsp yogurt, 1 tbsp green chili paste, 1 tbsp ginger paste, and 1 tsp garlic paste. Add the spice blend: 1/2 tsp salt, 1 tbsp coriander powder, 1 tbsp Kashmiri red chili powder, 1 tsp crushed red chilies, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp chat masala, and 1 tsp garam masala powder. Mix thoroughly, cover, and let marinate for at least 30 minutes (refrigerate if marinating longer).
2. Step 2 · 350°F / 177°C · 5 minutes

   4:38
   Set the burner to high heat. Add 2 tsp crushed garlic and about 6 tbsp cooking oil to the pot with the marinated chicken. When the garlic begins to sizzle and release its aroma into the oil, stir everything together. Fry the chicken on high flame for 5 minutes, then cover and cook on medium-low flame for another 5 minutes until a rich, aromatic fragrance fills the kitchen.
3. Step 3 · 250°F / 121°C · 2 minutes

   6:03
   Add 3 slit green chilies, about 1 1/2 cups of diced red and green bell peppers, and half a small diced onion to the pot. Mix well. Place a piece of foil in the center of the pot, add the charcoal pieces on top, drizzle a few drops of oil over the charcoal, and cover the pot immediately. Reduce the flame to low and let it smoke for 2 minutes. Remove the cover, increase the flame to high, and stir-fry for 1 minute so the vegetables soften and absorb the smoky spice flavor.
4. Step 4 · 180°F / 82°C

   7:47
   Turn off the burner and serve the chaska chicken hot, straight from the pot. The dish is described as super spicy, moist, juicy, and aromatic with a barbecue-like quality. Suggested accompaniments include raitha, salad, lemon wedges, imli (tamarind) chutney, and green chili chutney. It pairs well with naan, rice, fried items, or can be enjoyed on its own.