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Chaska Chicken

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Step 1

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).

For this step · 4 servings

  • 2 lb chicken, about 2 pounds, brined
  • 5 cups water, for brine
  • 1 tsp whole black pepper, whole, for brine
  • 1 tsp garlic powder, for brine
  • 1 tsp onion powder, for brine
  • 4 tbsp salt, for brine
  • 4 tbsp sugar, for brine
  • 2 tbsp lemon juice, for marinade
  • 6 tbsp yogurt, for marinade
  • 1 tbsp green chili paste, for marinade
  • 1 tbsp ginger paste, for marinade
  • 1 tsp garlic paste, for marinade
  • 1 tbsp coriander powder, for marinade
  • 1 tbsp Kashmiri red chili powder, for marinade
  • 1 tsp crushed red chilies, for marinade
  • 1 tsp red chili powder, for marinade
  • 1 tsp cumin powder, for marinade
  • 1 tsp chat masala, for marinade
  • 1 tsp garam masala powder, for marinade