Hi readers, today I am going to show you how to cook the best homemade shawaya chicken with out a rotisserie attachment, grill or an oven. Chicken may be traditionally grilled using a conventional oven, but you can easily make it in stove top using a thick bottom non-stick pan or cast iron pan. A shawaya chicken is an enduring classic. It is good from fresh home ingredients, one that every home chef can make. The detailed recipe with step by step cooking pictures follows.
For making this recipe, that requires skill and patience. It’s a very healthy recipe because there is not much cooking oil needed. The chicken is cooked by its own oil and steam of the cooking pot. So this can be called as a zero cholesterol recipe. The chicken is moved and turned in regular intervals, so that the whole chicken will cook evenly. This quick and smart cooking method makes the chicken soft, juicy and gives a beautiful texture. Never grilled a whole chicken? It’s really very easy to do and they taste better from your oven rather than from the store. So here’s how to grill a whole chicken. So learn this easy technique and grill chicken may become a tradition in your home too.
Tips- Be sure to use a broiler chicken, not a roaster. If it is not a broiler one, it will take too long and the outside may burn. After seasoning the chicken, then wrap and refrigerate for at least 3 hours. Overnight marination can do wonder. I used silicone tipped tongs to make handling the chicken easier. The silicone edges are soft and don’t tear the pieces. Use a skinned chicken, if you need a restaurant texture. Use a slow cooking method for better result. Cook timing will depend on the size of your chicken.
How to Make Homemade Shawaya Chicken- Whole Grilled Chicken in Stove Top- Shawai Chicken Recipe
Rinse the whole chicken under running water and clean well. Remove any fat globs near the cavity or around the neck and tail. Dry the chicken well with chicken towel.
Using a fork or sharp knife prick the chicken on all sides. Set aside.
Sprinkle kashmiri chilly powder, turmeric powder, chat masala, salt and lemon juice over the chicken. Rub the spices over the chicken well, until evenly coated. Keep it rest for 30 minutes.
Meanwhile, in a blender add shallots, ginger, garlic, pepper corns, yogurt and fennel seeds. Grind it to a fine and smooth paste.
Add the paste to the chicken and marinate well.
Next, tie the chicken legs together with kitchen twine and trim off wings with scissors. Cover and keep in refrigerator for at least 3 hours. (overnight is best). Take the chicken outside from the refrigerator at least half an hour before cooking.
Heat a deep bottom non- stick pan or cast iron skillet over medium low heat and add butter. While the pan is heating, drizzle olive oil all over the chicken.
Place chicken in the frying pan and sear for a few minutes. Watch your heat level and place it very low, not to burn the chicken. Add 1/4 cup water to the pan and cover it with a tight lid and cook for 10- 15 minutes.
Flip the chicken pieces over with tongs, occasionally all sides. Set the lid on the pan and continue to cook the chicken for another 10-15 minutes more.
When water evaporates completely, open the pan and roast the chicken all sides until the chicken turn slightly golden.Almost it will take 15 minutes more. When the chicken is golden all over, off the flame.
Remove the chicken from the pan and place on a plate and serve with pita bread, green salad and favorite sauce. Or slice the chicken and serve over your favorite salad and mayo.
Enjoy!! Happy cooking and stay healthy.